Straddling two continents and bearing the architectural weight of multiple fallen empires, Istanbul is a city of overwhelming sensory beauty and profound political complexity. Arriving in 2015 for an intense episode of Parts Unknown, the mission was to navigate the simmering tensions of a rapidly changing nation by diving deep into its ancient, unifying culinary traditions. The food scene here is an extraordinary collision of the Mediterranean, the Middle East, and Central Asia, built on fiercely guarded family recipes and the bounty of the Bosphorus. The narrative deliberately avoided the grand, sanitized tourist palaces, opting instead to break bread with taxi drivers and local photographers in humble, working-class eateries. From the anise-scented ritual of drinking rakı alongside impeccably grilled mackerel to the late-night salvation of a rich, garlicky bowl of tripe soup, every meal was a testament to the enduring spirit of the Turkish people. It is a masterful look at a society maintaining its soul amidst shifting political tides. Uncover the essential, comforting spots that grounded this spectacular, cross-continental journey.
The great Anthony Bourdain left his mark everywhere he went. When his death was announced to the world in June 2018, media throughout the globe chimed in and listed all the great things he had done for their respective city. Whereas before, tourists would shy away from exotic foods, thanks to him, travellers now go the extra mile to find and try local bites. With this in mind, here are all the restaurants Bourdain visited and the dishes he tasted when he shot Anthony Bourdain Istanbul for his show, Parts Unknown Season 6 Episode 8 (originally aired November 8, 2015):
READ MORE: FREE THINGS TO DO IN ISTANBUL: 10 ACTIVITIES TO ENJOY
DISH – Rakı and Uskumru Izgara
WHAT IS IT?
Rakı is a Turkish anise seed alcoholic beverage. Uskumru Izgara is grilled mackerel.
WHERE IS IT?
POYRAZ SAHİL BALIK RESTAURANT
Poyraz, Mendirek Yolu No:18
Beykoz/İstanbul, Turkey
READ MORE: BEST SHOPPING IN ISTANBUL: 10 PLACES TO EXPLORE
ANTHONY BOURDAIN ISTANBUL NOTES
Anthony Bourdain had his first Parts Unknown Istanbul meal at the POYRAZ SAHİL BALIK RESTAURANT.
DISH – Pide
WHAT IS IT?
Pide is a dish of ground meat, cheese and onions set on dough that is shaped like a torpedo.
WHERE IS IT?
Karpi Pide-Köfte Beylerbeyi
Beylerbeyi, Arabacılar Sk. No:2
Üsküdar/İstanbul, Turkey
ANTHONY BOURDAIN ISTANBUL NOTES
At Karpi, Anthony Bourdain had lunch with Marat Germen, a Turkish photographer. Marat described Pide as the “Turkish version of pizza”. Bourdain finds it “more like a calzone”.
DISH – İşkembe çorbası
WHAT IS IT?
In Turkey, “çorbası” refers to stew, and İşkembe çorbası is tripe stew,
WHERE IS IT?
Akar Lokantasi
Karagümrük, Fevzi Paşa Cd. No:339
Fatih/İstanbul, Turkey
ANTHONY BOURDAIN ISTANBUL NOTES
Anthony Bourdain on İşkembe çorbası: “very good”. He had it at Akar Lokantasi, with his friend, Iman – a taxi driver in Turkey he is fond of.
READ MORE: HOLIDAY TRAVEL: TIPS ON ORGANIZING YOUR ALL-INCLUSIVE STAY
This foray into Istanbul remains one of the most culturally vital and politically nuanced episodes in his later catalog. It is historically significant for capturing the palpable anxiety of a society standing at a critical crossroads, using the simple act of sharing a kebab or a torpedo-shaped pide to foster deep, meaningful dialogue. In the broader scope of his work, it perfectly demonstrated his unparalleled ability to humanize complex geopolitical conflicts through the universal language of a shared table. The warmth of the locals, juxtaposed against the stunning backdrop of the ancient city, makes it a truly unforgettable hour of television. Wander off the beaten path, grab a seat by the water, and let the magnificent flavors of the Bosphorus unfold.
