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Want the rakı-fish experience but unsure about budget? This guide covers ordering strategy, per-person costs, and practical tips. Cost Per Person In 2025–2026 Istanbul, expect 800–2,000 TL per person. The biggest variable is fish selection — turbot and bluefish are expensive, while bonito and sardines are much more affordable. Smart Ordering Strategy Start with a cold meze platter — the most filling and economical start. Add 1–2 hot mezes (shrimp casserole or liver recommende

The "new-generation meyhane" trend is rising fast in Istanbul. Modern design, fusion meze, cocktails, and DJ sets reinterpret the traditional concept. Classic Meyhane Unchanged recipes, music-free atmosphere, career waitstaff. Koço Restaurant is the strongest representative — meze recipes passed down through generations, waiters who have worked the same tables for decades, a family bond with guests. New-Generation Meyhane Modern interiors, creative meze twists, cocktail menus

Meyhane or restaurant? The difference lies not in the menu, but in the philosophy, atmosphere, and table culture. Philosophy A restaurant is food-focused — order a main course, eat, pay, leave. A meyhane is experience-focused: meze is shared, conversation flows, rakı is sipped, and time seems to stop. A meyhane is a way of life; a restaurant is a meal. Service At a restaurant, you order individual plates. At a meyhane, everything is shared — meze goes to the centre of the tab

The most distinctive section of the meyhane table is its seafood meze. Çiroz, lakerda, tarama, shrimp, and octopus salad transform a simple meal into a cultural experience. Koço Restaurant, perched on the Marmara Sea coast, serves these mezes at their freshest. Çiroz: The Meyhane Essential Çiroz is salt-dried mackerel — one of rakı's finest companions. Served with olive oil, lemon, and onion. A good çiroz should be lightly salty, firm-fleshed, and leaf-thin. At Koço, çiroz is

The sweet finale of a meyhane table is as important as the meal itself. After rakı, meze, and fish, the table closes with a light dessert. No heavy cakes or chocolate — pumpkin dessert, halva, quince, or seasonal fruit is the meyhane tradition. Koço Restaurant keeps this ritual alive with recipes passed down for generations. The Philosophy of Meyhane Desserts At the meyhane table, dessert is never the main event. After hours of meze and fish ceremony, the dessert's job is to

1928'de Gökçeadalı Konstantinos Koço Korontos'un kurduğu Koço Restaurant, yaklaşık 100 yıldır Kadıköy Moda'da hizmet veriyor. Altındaki Aya Ekaterini Ayazması, kemik kadrosu ve nesilden nesile gelen misafir sadakatiyle İstanbul'un en köklü meyhanelerinden biri. Fazıl Hüsnü Dağlarca, Cemal Süreya ve Haldun Taner gibi edebiyat devlerinin uğrak noktası olan Koço'nun hikâyesi.