A signature cold meze that is part of the Cretan identity. Olives, dried wild herbs (oregano, thyme), toasted walnuts, aged garlic, and tangy goat cheese are combined into a plate that tastes herbaceous, tannic, and complex. This is the flavor profile of Crete—austere and mineral, not creamy or rich. It's designed for scooping with bread and sipping wine between bites.
Tips from diners
Order this as soon as you sit down. It pairs beautifully with the first glass of wine or rakı.
Whole fresh sardines wrapped individually in grape leaves, then grilled over coals. The leaves protect the delicate fish from direct heat while imparting a subtle tannic flavor. When you unwrap them at the table, the flesh is tender and moist, not dried out. This is rarely seen outside of Greece; Giritli's version is handmade fresh. Reviewers say this single dish justifies the visit.
Tips from diners
Order this—it's the dish that defines Giritli. Arrives grilled in a bundle, unwrap at the table.
The grape leaf wrapping looks beautiful on the plate. Photographer-friendly and delicious.
Cold pickle plate that comes at the start of the meal, meant as a palate-cleanser and appetite stimulant. Vegetables are cut to bite-size and pickled in a sharp vinegar brine with mustard seeds and herbs. These are made fresh in-house and change seasonally. The crunch is essential—they're never mushy.
Tips from diners
Usually arrives automatically as part of the spread. Eat them while drinking—they're designed as a rakı appetizer.
Octopus is boiled first to tenderize, then grilled over coals to add char and smokiness. Finished at the table with a light drizzle of pomegranate molasses (dibs) which adds a bright, tangy acidity that cuts through the richness of the oil. The molasses is a touch—not overwhelming. This balance of smoky, tender, and tart is distinctly Cretan.
Tips from diners
If fresh octopus is available (seasonal), order this over the shrimp. The pomegranate molasses is the key to the dish.
Whole shrimp (heads on) sautéed quickly in a pan with abundant garlic, butter, and a splash of white wine. The shrimp stay tender and sweet inside, the garlic becomes soft and sweet from the butter. Served in the hot pan, meant for eating with your hands. This is a more refined version of what you'd find at a simple taverna.
Tips from diners
Good choice if sardines aren't available. The garlic butter sauce is perfect for bread.
Founded by Ayşe Şensılay, daughter of a Cretan family and the restaurant's chef, Giritli is tucked in a restored garden courtyard in Ahırkapı—a neighborhood caught between the tourist zone and local Istanbul. The fixed-price set menu showcases cold and hot Cretan mezze alongside fresh seafood, all served with unlimited rakı and wine. The setting feels like eating in a grandmother's house: wooden tables under vines, taverna music, laughter, cats underfoot. Michelin-noted as one of Istanbul's few authentic meyhanes where Aegean and Ottoman traditions meet.
Reservations are essential, especially weekends. Call +90 212 458 2270 or book via the website. Walk-ins are rarely seated.
The garden courtyard is magical at dusk. Request an outdoor table when you book. The setting with vines and old stone is the main attraction.
The set menu (₺3,500–4,350 per person depending on wine choice) includes 20+ cold and hot mezes, a fish main, dessert, and unlimited rakı/wine. This is the way to eat here—fixed menu prevents confusion.
The restaurant is owned by chef Ayşe Şensılay, a Cretan born in Istanbul. She's often visible in the kitchen. If you're interested in authentic Cretan food, mention this—she may pop out to chat.
Page last updated: