The Art of Turkish Mezes: 30 Flavors You Must Try at a Meyhane

Mezes are the heart of the Turkish meyhane experience. These small shared dishes, served before the main course, transform a simple dinner into a leisurely feast. At Koço Restaurant, over 30 varieties of homemade mezes are prepared fresh daily, continuing a tradition that spans nearly a century.

Cold Mezes: The Essential Starters

Every meyhane meal begins with cold mezes. White cheese and melon open the palate. Then come the classics: haydari (thick yogurt with garlic and mint), acılı ezme (spicy tomato paste), fava (broad bean puree), and patlıcan salatası (smoky eggplant salad). Seafood mezes like tarama (fish roe spread), çiroz (dried mackerel), and lakerda (cured bonito) showcase the bounty of the Marmara Sea.

Hot Mezes: The Show-Stoppers

After cold mezes come the sizzling hot plates. Karides güveç (shrimp casserole with cheese and butter), arnavut ciğeri (Albanian-style fried liver), midye tava (fried mussels), and kalamar (calamari) are meyhane staples. Koço's signature Koço Spesiyal is a must-try hot meze.

Frequently Asked Questions

How many mezes should I order?

For two people, order 4-5 cold mezes and 2-3 hot mezes. Share everything. The mezes are meant to be a communal experience alongside rakı.

Where to find the best mezes in Istanbul?

Koço Restaurant in Kadıköy Moda is known for its 30+ homemade meze varieties, all prepared fresh daily in their own kitchen with recipes passed down through generations.