Istanbul and the sea are inseparable. The Bosphorus is not just a scenic waterway; it’s the lifeblood of the city’s culinary soul. For centuries, its waters have provided a bounty that has graced the tables of fishermen and sultans alike. But in a city with thousands of fish restaurants, how can you be sure you’re tasting the very best?
The secret to an exceptional seafood meal lies in three key elements: freshness, expert preparation, and a touch of spectacle.
1. Freshness is Non-Negotiable:
A truly great fish restaurant doesn’t have a static menu; its offerings change with the day’s catch. The chefs of such establishments are known at the local fish markets, visiting at dawn to personally select the finest, brightest-eyed fish. Ask about the “catch of the day”—it’s always the best choice.
2. The Art of Simplicity and Fire:
The freshest fish demands respect. Overly complex sauces can hide the pristine flavor of the sea. The masters of seafood know that the best methods are often the simplest: a perfectly calibrated charcoal grill that imparts a smoky kiss, or baking techniques that seal in all the natural moisture and taste.
3. The Unforgettable Spectacle: Fish in Salt (Tuzda Balık)
For a truly memorable experience, look for dishes that are both a feast for the palate and the eyes. The legendary Fish in Salt is a prime example. A whole sea bass is encased in a thick crust of salt and baked. It is then brought to your table where the salt is set ablaze and cracked open, revealing unbelievably moist and flavorful fish within. It is culinary theatre at its finest.
At Port Ottoman Fish & Kebab House, these three principles are at the heart of our identity. Our commitment to the sea is absolute, and we are proud to offer our guests a premier seafood experience, right in the historic port of Istanbul.
