Istanbul

This sign was created in 1938 and is one of the pioneers of kebap in Istanbul. Simple but full of flavor, the cuisine offered corresponds to all types of palates. Perfectly located in the historic district, you can stop here at any time for breakfast, lunch or snacks: you will find sweets (walnut, almond or pistachio halva...), everything for breakfast, hot drinks (including Turkish coffee), some cheeses and a wide variety of egg and meat dishes.

Restaurant specialising in köfte, which it serves with tomatoes and onions. Piyaz (white bean salad) is a classic in köfte restaurants. These köfte are particularly tasty thanks to the meat that comes from the Trakya region (east of Istanbul). The irmik helvası (dessert made with semolina often served with a scoop of ice cream) is a must! The prices are not really cheap and the portions are quite small but it remains a trusted establishment in a neighbourhood where good addresses are scarce.

Accessible directly by an elevator, Tavaranası offers a subdued, under the roofs and a little jazzy atmosphere. As a bonus, a view of Asmalı street. The speciality of the place is the güveç, this Turkish stew served in cassolettes. Potatoes, meat, cheese, vegetables, the choices are varied. There is a wide choice of vegetarian dishes. Once very popular with students, it is now a little more expensive but the prices remain affordable. We like its calm and tranquility although it is in the heart of Beyoğlu.

In this tourist area, which has no shortage of kebab restaurants, this is considered one of the best doner restaurants in the area. This charming but modest authentic place proposes only one dish: the sandwich with grilled meat then cut in "sheets", in other words, the yaprak doner, there is also a version with the plate. There is a queue, but it's worth it and it goes quite quickly. You can eat your sandwich on the spot or take it away. Once the last spit of meat is finished, the house closes. Go early!

This historic restaurant, which has been located in the Egyptian bazaar since 1926, has reopened its doors after a period of renovation. With blue earthenware on the walls, the decoration is much more sober than before. The chef offers a fine and gourmet Ottoman cuisine. As a starter, we will remember the aubergine börek served with a slice of doner meat. As a main course, we recommend lamb shank in tomato sauce with spinach or sea bass cooked in papillote. There is a good atmosphere and the waiters are very welcoming.

For those who are looking for a doner in the district of Kadıköy, it's simple, this address is all that's needed! There are also two choices of soups that change every day, and some desserts. Several options exist: in dürüm (wrap), served on the plate, or served with rice. This doner restaurant is simple and efficient, the meat is of good quality, the service and presentation are impeccable and the portions are generous. Don't miss out on this good plan!

This shop serves the specialities of the Antep region (known for its kebabs and pastries). We recommend the aubergine kebab but there is also a mixed plate made up of several kinds of kebabs. The portions are very generous but keep room for the künefe cooked on charcoal (a pastry made with angel hair and cheese), the region's great specialty. Two downsides: it is difficult to find a place on weekends and the inside of the restaurant, with its very narrow stairs, is cramped.

Overlooking the Golden Horn, this Greek tavern delights gourmets in search of authenticity with its warm wooden decor and inventive Mediterranean cuisine. Large choice of mezze and fish (no meat) presented on a tray. Among the specialities, the Cretan salad and, for dessert, the succulent tahin-pekmez, (oven cream made from sesame, cinnamon and crushed pistachios). Smiling service. A second address in the Moda district of Kadıköy, on the Asian side of the Bosporus. Address used by the locals.