A classic Levantine meze that Aheste renders with careful sourcing — the peppers are roasted in-house and the pomegranate molasses is bright and not oversweetened. Served with warm flatbread, it's a textbook opener.
Tips from diners
Start with this — it introduces the restaurant's philosophy of taking traditional dishes and executing them at the highest level.
A warm meze where thin phyllo is filled with a mixture of white cheese and fresh herbs, then fried until golden. The pastry is crispy and light despite the filling, and Aheste avoids over-salting.
Tips from diners
Order this to share with the muhamara — the pastry contrast makes sense as a paired opener course.
The kitchen's vegetable work is meticulous — zucchini, eggplant, and peppers are grilled until caramelized, then plated over a house-made tahini that's rich but not heavy. This is refined comfort food.
Tips from diners
Don't skip this because you think it's vegetable-only — the tahini sauce and grill technique make it substantial and memorable.
Aheste doesn't rest on a fixed menu — the kitchen is constantly adjusting based on what's available at the market and what the season offers. Check with your server for the evening's special or ask for a recommendation.
Tips from diners
Ask your server what the kitchen is currently excited about — they'll guide you to the best version of refinement they're pursuing this week.
Aheste's version of this Middle Eastern classic — the lamb is finely ground, mixed with spices and herbs, then grilled in a traditional kofta shape. The pomegranate molasses adds brightness and acidity that cuts through the richness.
Tips from diners
Pair this with a glass of natural wine from their list — the acidity in both the wine and the pomegranate create a beautiful complement.
Aheste occupies a vaulted, candlelit space in Galata that feels more like a refined bistro than a tourist spot. The menu draws from Turkish, Iranian, Ottoman, Armenian and Greek kitchens, reinterpreted with modern technique and local sourcing. The wine program is notably thoughtful, featuring natural wines chosen to complement the food. Michelin has recognized the restaurant's approach to unpretentious refinement.
Book ahead, especially for weekends. Aheste is small and intimate — walk-ins risk being turned away, and the experience is worth planning for.
Arrive early in the service to experience the less-rushed pacing of the beginning of the night. The kitchen moves faster as the evening progresses.
Ask for wine recommendations rather than ordering from the list — the staff is knowledgeable and will match natural wines to your meal in ways the list alone won't suggest.
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