Meyhane Etiquette Guide: From Table to Glass, Everything You Need to Know

Meyhane etiquette is the unwritten code of a centuries-old dining tradition. From the order of meze courses to the ritual of raising your glass, every detail carries meaning. In this guide, you will discover the refined customs of Istanbul's historic meyhane culture.

The Rules of the Meyhane Table

Everything at the meyhane table follows a specific order. The meal begins with cold mezes: haydari, ezme, çiroz, and tarama prepare the palate. Then come hot mezes: karides güveç, arnavut ciğeri, and kalamar tava. The main course is always the season's freshest fish. Dessert is typically light — fresh fruit, melon, or the famous atom tatlısı.

Rakı Culture and Glass Etiquette

Rakı is the quintessential meyhane drink. Its service is a ritual: first pour the rakı, then add cold water. Ice should be served separately, never directly in the glass. When raising your glass, always make eye contact and say 'Şerefe!' (Cheers). The 'saki' is the person who takes charge of rakı service and ensures everyone's glass stays full.

Conversation and Atmosphere

A meyhane is not just a place to eat and drink — it is a center of conversation and sharing. In traditional meyhanes, talk takes precedence over music. At Koço Restaurant, this music-free tradition lives on. Politics is avoided at the table, everyone's voice is heard, and the table is cleared together.

Frequently Asked Questions

What should I order first at a meyhane?

Start with a cold meze plate, then a hot meze and seasonal fish. Pair with rakı or wine.

Where can I experience traditional meyhane etiquette in Istanbul?

Koço Restaurant in Kadıköy Moda, one of Istanbul's oldest meyhanes since 1928, preserves the traditional music-free, conversation-focused atmosphere.