The house signature, made from Kıvırcık lamb back strap and filet. The meat is dry-aged for 12 days, marinated in onion juice, vinegar and extra virgin olive oil for three days, then wrapped in lavash flatbread and grilled. The result is tender, deeply flavored lamb that's finished with tomato sauce and yogurt. This is the dish that created the restaurant's reputation and appears on virtually every major review of Turkish cuisine.
Tips from diners
This is the only dish you need to order — the menu is large but Beyti Kebab is why the restaurant exists. Order it and nothing else to fully understand what 80 years of refinement looks like.
A traditional Turkish dessert where crispy, shredded pastry is filled with melted white cheese and drizzled with honey syrup. Served warm, it balances sweetness with salty cheese and provides textural contrast.
Tips from diners
End your Beyti meal with this — it's rich and shareable, and provides a proper finish to a kebab-focused dinner.
A regional Turkish kebab from Adana, made with ground lamb mixed with herbs and spices, then formed and grilled. It's less refined than the Beyti Kebab but highly seasoned and interactive — you wrap it in bread and dip in yogurt.
Tips from diners
This is more casual than other items on the menu — good if you want kebab but prefer something with more obvious seasoning and a DIY-style service.
A classic Turkish combination where chunks of grilled lamb are served over a bed of thick yogurt, finished with a warm tomato sauce and melted butter. The temperature contrast and richness are the appeal.
Tips from diners
Good for sharing — the yogurt base makes it feel more like a composed dish than a simple grill. Different from the Beyti Kebab in technique and presentation.
While the Beyti Kebab is the star, the lamb chops showcase Beyti Güler's sourcing — they're sourced from the same premium Kıvırcık lamb used for the kebab and grilled with minimal seasoning. The char and smoke complement the meat's natural flavor.
Tips from diners
A good alternative if someone in your party doesn't want kebab — cooked to the same standard as the Beyti Kebab but in a simpler form.
Beyti Güler opened a small four-table restaurant in Küçükçekmece in 1945, where he developed and perfected a dish that would bear his name: lamb loin wrapped in flatbread. The lamb undergoes 12 days of dry-aging, a three-day marinade, and a final rest before slicing and wrapping — a meticulous process that distinguishes it from lesser versions. The restaurant moved to its current 450-seat Florya location in 1983 and has hosted everyone from heads of state to international celebrities.
Book well ahead, especially for dinner. This is a large restaurant (450 seats) but it fills up with tour groups and locals. Weekday lunch is quieter than weekend dinner.
The restaurant is most formal in the evening — dress respectably and expect a composed service pace. Lunch is more casual and faster.
This is a celebration-friendly restaurant — they accommodate groups and have hosted state dinners. Call ahead if you're organizing a party larger than 8.
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