Geri

Köşebaşı on "Departures" Magazine

Köşebaşı cited among the best on the Departures magazines "Eating in Istanbul" section. Anya von Bremzen explains the Köşebaşı experience as "Ordering is a no-brainer. First, let the waiters mosaic your table with plates of spicy dips, mini lahmacun, and herbaceous chopped salads with tangy pomegranate. Then move on the signature dish, cop sis, small tender lamb cubes marinated in a recipe that is more zealously guarded than the formula of Coca-Cola. Sprinkle with spices, wrap in lavash bread, plop it in your mouth, and savor the scene."

Euro.Message madebycat ®