One of Pandeli's most talked-about creations—a savory pastry made with layers of fried eggplant alternating with béchamel, finished with a thin slice of döner meat. It's both rich and light, crispy and tender. Food writers have called this one of the few dishes at Pandeli that is entirely modern invention, yet it has become iconic. The döner meat is sliced so thin it's almost translucent.
Tips from diners
This is lighter than the heavy mains like hünkar beğendi. Good choice if you want to sample multiple dishes.
Sultan's Delight—the palace dish that defines Ottoman cuisine. Tender lamb braised for hours until it falls apart, served atop a silky eggplant puree made by charring eggplants directly over flame. Pandeli's version is often cited in food media as the standard against which all others are measured. The eggplant has a subtle smokiness that distinguishes it from restaurants that simply mash roasted eggplant.
Tips from diners
This is the dish to order at Pandeli. Skip the döner and go for this—it's why the restaurant is famous.
Pair with raki or a Turkish red wine, not beer. The eggplant's smokiness opens up with spirits.
A cold starter that appears on nearly every Pandeli table. Grape leaves are individually rolled around a rice filling that includes dried berries and toasted pine nuts, then rolled into tidy cylinders. The vinegar at the end adds a crucial brightness. Traditionally served at room temperature. These are hand-rolled daily, not factory-made—the texture and flavor differ markedly from mass-produced versions.
Tips from diners
Order dolma as your first course. It primes the palate for the heavier mains and cools things down.
A side or light main made with carefully prepared pilaf cooked in broth, then folded with whole small anchovies (hamsi) and fresh herbs. The anchovies are not overpowering—they add a subtle umami depth. This dish is traditional to the Black Sea region and appears in Ottoman palace recipes. Pandeli prepares it with visible care, using whole anchovies rather than paste or oil.
Tips from diners
A light option if you're eating alone or want a smaller plate. Order it as a main with a meze or two.
A summer special when courgette flowers are available. The blossoms are stuffed with tangy feta, then quickly fried until the edges brown and the filling just begins to soften. A rich, garlicky yogurt sauce on the side cools and balances the heat. Reviewers note this is rarely seen at casual spots—it's a restaurant-only dish that requires fresh flowers and skill.
Tips from diners
Only available in summer months when courgette flowers are in season. If on the menu, don't skip it.
Founded in 1901 by Greek immigrant Pandeli Çobanoğlu, this institution above the Egyptian Bazaar has hosted everyone from Audrey Hepburn to Atatürk. The restored 2nd-floor room features hand-painted turquoise tiles and a view of the Golden Horn that framed the restaurant as a refuge for Istanbul's elite. Michelin-recognized Bib Gourmand, Pandeli remains unchanged in menu and spirit—a temple to Ottoman cuisine where the same lamb dishes have been cooked for 123 years.
Arrive early for a table with a window view. The room overlooks the Golden Horn and the light changes throughout service. Mid-afternoon (14:00–16:00) is less crowded than lunch or dinner.
Book online at pandeli.com.tr or call +90 212 527 3909. Walk-ins are rarely accommodated, especially after 12:30. Mention you want a window table when you reserve.
The blue tile room and Golden Horn view make this romantic at any time. Arrive at 17:00–18:00 for the best light and quieter service than peak hours.
The menu is pricey (mains ₺160–250). Stick to one meze, one main, and skip wine to keep the bill under ₺500 per person.
Page last updated: