Overlooking the boats of Tarabya Marina, Kıyı Istanbul distills the city’s coastal soul into a refined seafood experience where simplicity meets elegance. A beloved institution for discerning locals and travelers, Kıyı pairs gallery-like walls of paintings with sweeping Bosphorus views, delivering the kind of quietly luxurious ritual that defines Istanbul fine dining. Ask for an upstairs table, watch the masts sway at sunset, and let the fish counter guide your evening—the produce leads, the technique stays invisible.

The Story & Heritage
Opened in 1964, Kıyı has long been a north-Bosphorus landmark, synonymous with Istanbul’s maritime table and gracious hospitality. Generations of Istanbulites have made pilgrimages here for expertly handled fish, pristine mezze, and a service ethos that prizes discretion over theatrics. While not a Michelin-star restaurant, Kıyı is Michelin-recommended, celebrated for flawless execution and a deep respect for ingredients. The culinary team’s philosophy is steadfast: source impeccably, handle minimally, present beautifully. Over decades, the restaurant has evolved its art-filled salon and terrace seating without losing its essential character—timeless, confident, and distinctly Istanbul.

The Cuisine & Menu
Kıyı’s menu is classic Bosphorus seafood with a fine dining polish. Begin with a parade of mezze—creamy tarama, smoky eggplant salad, and marinated octopus—before choosing from the iced fish display: bluefish, sea bass, turbot, or sole, prepared to your preference. Signature plates include Pan-Fried Sole Filleted Tableside, Grilled Bluefish (lüfer) with Lemon and Olive Oil, Butterflied Red Mullet, and Charred Octopus with Herb Vinaigrette. The kitchen favors seasonal catch, sourcing from trusted small-boat fishermen along the Black Sea and Aegean. Expect a primarily à la carte format with occasional seasonal specials and a light, produce-first approach. Dietary accommodations are handled thoughtfully with advance notice. Price positioning sits firmly in the fine dining tier.

Experience & Atmosphere
The upstairs dining room—airy and art-lined—frames the marina like a living canvas; downstairs, intimate tables buzz with low conversation and clinking Raki glasses. Service is old-school and polished: white-jacketed professionals, impeccable pacing, and elegant tableside filleting that feels both theatrical and effortless. The wine program leans toward crisp Turkish whites and Mediterranean varietals ideal for seafood, with curated options for sommelier-guided pairings. Private dining is available for discreet gatherings; smart-casual attire is recommended. Reservations are essential, particularly for weekend evenings and sunset seating; request an upper-level window table. A modest bar offers aperitifs and classic cocktails—think a perfectly chilled Martini before the mezze—while the terrace invites lingering as the Bosphorus lights come alive.

Closing & Call-to-Action
Choose Kıyı for an archetypal Istanbul seafood experience—elevated, unshowy, and unforgettable. Reserve 1–2 weeks ahead, longer for prime weekend sunsets, and specify an upstairs marina-view table. For connoisseurs of pure, ingredient-led gastronomy, the tableside sole and seasonal grilled bluefish are must-orders; arrive early for mezze and an aperitif as sails glide past.