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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.

Discover one of the most historic meyhanes in Kadıköy. Located in Moda, Koço Restaurant has been serving guests since 1928 with traditional mezes, fresh seafood, and views of the Marmara Sea and the Princes’ Islands. For those looking for a sea view meyhane, a classic rakı and fish experience, or a long-established tavern in Istanbul, Koço stands out as a landmark on the Asian side.

Kadıköy is one of Istanbul's richest gastronomic districts. From the historic fish market to the Moda waterfront, you will find a food paradise for every palate. The Fish Market Start here. Fresh fish stalls, spice vendors, fried mussels, fish sandwiches — a sensory overload in the best way. Moda: The Grand Finale At the Moda waterfront, the pace slows. Koço Restaurant, across from the Moda Pier, is the natural end point — a century-old meyhane with fresh fish, meze, and sea