The best meat restaurants Istanbul

Bitlisli offers classics of local cuisine. The presentation of the dishes is meticulous, and the service is fast and courteous. The kebabs are all very good, especially the famous Ali Nazik kebab (meat in sauce served on an eggplant purée). Possibility to choose dishes to share to taste several varieties of kebabs. Tava is also tasty, it is the name of the metal dish in which the meat is seized and used as a plate. Be careful not to touch the dish which is very hot.

Beautiful sign of the typical district of Asmali Mescit, where you can eat good fish and drink good Turkish wine. The waiters will guide you to choose a good bottle as an accompaniment. We like the wine cellar spirit with red brick vaults. Relaxed and rather quiet atmosphere, perfect for a romantic dinner. On the menu we have hot and cold mezzés, a large choice of red meats, poultry and some fish. The servers are particularly warm and attentive. If you wish to dine upstairs, remember to book in advance

If you are not familiar with ocakbaşı, this is the opportunity to try it out by visiting the best restaurant in Istanbul. This place prepares mezzés for you, don't miss grilled eggplants. But above all, what makes the place so special is the grilled meats in the middle of the restaurant. All we will have here is grilled meat and a choice of lamb, chicken, beef and 3 varieties of kebabs. A great classic of Turkish cuisine not to be missed. Impeccable service. Quite expensive meal, but very copious and unique in its kind.

A pleasant restaurant, offering many typical Turkish dishes but worth a visit especially for its speciality specific to the Konya region (the owner is from Konya), etli ekmek (pizza dough coated with spicy minced meat). Only problem: as the dough is very thin and therefore very long, it cools quickly. Baked lamb kebab is delicious and melts in your mouth, but it is the most expensive dish on the menu, otherwise prices are average. As this place is very busy, we regret the very long service.

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.

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.