Gastro Delight

The table has been set and all that’s missing is for you to take your place at Del Mare to feast on a traditional Turkish dinner. This renowned seafood restaurant in Cengelkoy boasts a stunning setting overlooking the Bosphorus. There are four set menus to choose from and unlimited local beverages to imbibe.

Del Mare is located in a building dating from 1800, when it served as an elephant barn. A decade ago, it was restored into the welcoming restaurant of today. At night there are breathtaking views of the Bosphorus Bridge, while the city lights flicker on the water. We invite you to be a part of this whole new world across the Bosphorus on the Asian side of Istanbul.

To reach the restaurant; make your own way to the Suada pier at Kurucesm. Call 0090 216 422 57 62 to avail of a free boat service. In 15 minutes, a boat will pick you up and ferry you across the Bosphorus.

MENU I

Covers: Olive tapenade; pickled cucumbers; and tomatoes with tuna

Cold appetisers: Broad beans; sea peas or Mediterranean greens (depending on season); marinated mackerel; mixed seafood salad; aubergine salad with tomato sauce; feta cheeseHot appetisers: Fried calamari; shrimps in butter; and pastries filled with seafoodDel Mare Salad

Main course: Grilled sea bass

Dessert: Chef’s special with ice cream

Tea, coffee and liqueur

Unlimited local beverages: Wine; beer; and raki

MENU II

Covers: Olive tapenade; pickled cucumbers; and tomatoes with tuna

Cold appetisers: Broad beans; sea peas or Mediterranean greens (depending on the season); marinated mackerel; mixed seafood salad; aubergine salad with tomato sauce; feta cheeseHot appetizers: Shrimps in butter; roast fish; and fish ravioli Seasonal salad

Main course: Grilled sea bass

Dessert: Mixed platter of quince, pumpkin and Turkish dessert with syrup.

Tea or coffee

Unlimited local beverages: Wine; beer; and raki

MENU III

Covers: Olive tapenade; pickled cucumbers; and tomatoes with tuna

Cold appetisers: Broad beans; sea peas or Mediterranean greens (depending on the season); mixed seafood salad; and broad beans in olive oil

Hot appetisers: Pastries filled with seafood and roast fishSeasonal salad

Main course: Oven-baked sea bass with spinach cream sauce

Dessert: Special Turkish dessert with syrup

Tea or coffee

Unlimited local beverages: Wine; beer; and raki

MENU IV

Covers: Butter and tulum cheese

Cold appetisers: Shepherd’s salad of tomatoes, onions, parsley, cucumber, pomegranate syrup and olive oil; traditional yoghurt with cucumber and mint; baba ghanoush of aubergine, tomatoes, peppers, parsley and garlic; acili ezme of aubergine, potatoes and yoghurt; panko of aubergine, potatoes and yoghurt; and cig kofte (steak tartare); and radish with mixed greens