Istanbul is the ultimate crossroads city, a mesmerizing collision of Europe and Asia where empires have risen and fallen, leaving behind a culinary legacy of staggering complexity. In the sixth season of No Reservations (2010), Anthony Bourdain navigated this sprawling metropolis, exploring a food culture that is deeply rooted in history yet throbbing with contemporary energy. This episode was a feast of bold flavors, contrasting the refined remnants of the Ottoman Empire with the unapologetic intensity of Turkish street food. Bourdain’s journey through Istanbul focused on the absolute mastery of specific, time-honored dishes. He sought out the epic spread of a traditional Turkish breakfast, the expertly crafted simplicity of a lahmacun, and the masterful use of offal and slow-roasted meats that define the city’s culinary soul. He also delved into the historical archives, sampling elaborate recipes resurrected from the kitchens of the Sultans. It was an exploration of a food scene where every meal feels like a celebration of survival and heritage. Here are the essential spots that provided a true taste of Istanbul’s magnificent culinary spectrum.
When Anthony Bourdain visited Istanbul on his show No Reservations, he and his crew picked many restaurants. Here are all the addresses and the dishes showcased in a convenient list.
This is No Reservations, season 6, episode 2. It first aired on January 18, 2010.
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DISH – “Turkish Breakfast”
WHAT IS IT?
They had eggs, Turkish lamb sausage, sheep’s milk cheese including fried cheese, bread, kaymak, honey, olives, peeled tomato and cucumber and Turkish tea.
“Oh yeah, what’s not to love about that, salty, runny.” -Anthony Bourdain
WHERE IS IT?
Kale İstanbul Cafe
Defterdar, Savaklar Cd., 34050 Eyüpsultan/İstanbul, Türkiye
Istanbul, Turkey
DISH – Lahmacun
WHAT IS IT?
They had lahmacun or Turkish flatbread with minced meat, parsley, arugula, lemon juice, ezme or spicy salsa, homemade buttermilk, sumac and crushed red pepper.
“Ooh it’s a nice mix, nice and spicy, crispy.” -Anthony Bourdain
WHERE IS IT?
Tatbak
Teşvikiye, Akkavak Sk. 38/B, 34365 Şişli/İstanbul, Türkiye
Istanbul, Turkey
DISH – “Traditional Turkish Dish”
WHAT IS IT?
Anthony Bourdain had lamb meat parts like head, spleen and heart, tripes, sweet meats served with flatbread with chili oil and meat fats and also their specialty, their very own house kebab made from ground lamb and spices.
“That’s just perfect, I mean everything, the bread, the chili paste laid in sweetbreads and cooked, that’s extraordinary. It all goes together so nicely and it’s pretty!” -Anthony Bourdain
WHERE IS IT?
Dürümzade
Hüseyinağa, Kamer Hatun Cd. 26/A, 34435 Beyoğlu/İstanbul, Türkiye
Istanbul, Turkey
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DISH – “Ottoman Era Dish”
WHAT IS IT?
They had melon stuffed with minced beef and lamb, dates, currants, pine nuts and almonds, a casserole dish made of baby lamb, shallots, curants, dried figs, dried apricots, dried raisins and almonds.
“Smells good, oh that’s good.” -Anthony Bourdain
WHERE IS IT?
Osmanlı Saray Mutfağı Asitane Restaurant
Dervişali, Kariye Cami Sk. No:6, 34240 Fatih/İstanbul, Türkiye
Istanbul, Turkey
DISH – “Turkish Mezze Platter”
WHAT IS IT?
White anchovies, brain salad, national drink called Raki and Bosphorus small fish.
“The food is delicious, and one is expecting to share enthusiastically.” -Anthony Bourdain
WHERE IS IT?
Kalamar Restaurant Beyoğlu
Hüseyinağa, Sahne Sk. no\19, 34435 Beyoğlu/İstanbul, Türkiye
Istanbul, Turkey
DISH – Büryan and Ayran – No Reservations Istanbul
WHAT IS IT?
Anthony Bourdain visited Sur Ocakbasi located at Istanbul.
They had buryan or slow-cooked lamb in underground oven and ayran or a yoghurt-based beverage.
“You know I’m getting really to like the bright contrasting flavors and colors at work here. The freshness and of course the portions.” -Anthony Bourdain
WHERE IS IT?
Sur Ocakbaşı
Zeyrek, Kadınlar Pazarı, İtfaiye Cd. No:19, 34083 Fatih/İstanbul, Türkiye
Istanbul, Turkey
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The Istanbul episode of No Reservations perfectly captured Bourdain’s deep appreciation for cuisines that elevate simple ingredients through centuries of perfected technique. His genuine delight in the unapologetic use of offal, slow-roasted lamb, and the communal joy of a mezze platter highlighted his belief that the best food is often the most unpretentious. By exploring both the historic, complex recipes of the Ottoman courts and the visceral, satisfying street foods like dürüm, he provided a comprehensive look at a city whose culinary identity is vast and uncompromising. It remains a powerful testament to Istanbul’s status as one of the great food capitals of the world. When you visit this incredible city, make sure to seek out the local masters of kebab and lahmacun for a truly authentic experience.
