Galata Üstad was founded in one of the oldest quarters of the city, right at the foot of the tower. The story here begins before the kitchen: stone walls, high ceilings and the light of the Golden Horn falling through the windows.
Our Kitchen
We build our menu around what the season brings. What comes from the fish market, olive oil from the Aegean and produce from small growers across Anatolia all reach the table through simple technique.
Our aim is not an elaborate presentation, but a guest who wants to come back. You can tell a good plate less by what has been added to it than by what has been left out.
The Room
The restaurant occupies a historic building, restored without disturbing the fabric of the neighbourhood. We used nothing but wood, stone and brass, and left the light to windows that change through the day.
Our Ties to Istanbul
Galata has been a quarter where different kitchens live side by side for centuries. Rather than tie our menu to a single tradition, we chose to gather that plurality at one table.
A table is the memory of a city.