One of Sur Balık's most requested dishes, the octopus is marinated in herbs and grilled until the edges crisp. Multiple reviews highlight the quality and freshness — the restaurant lets you request specific preparations if you have a preference.
Tips from diners
Make a special request when ordering — the kitchen will customize the preparation (smoky, buttery, etc.) based on your preference.
The signature calamari dish where the squid is butterflied, stuffed with fresh herbs and parsley, then grilled until just cooked. This is a house specialty that showcases their technique with seafood.
Tips from diners
This is what to order if you want to taste Sur Balık's kitchen technique — the herbs and presentation set it apart from standard grilled squid.
Bluefish is a humble Turkish staple that comes alive when super fresh and simply prepared. Sur Balık's version benefits from prime morning catches and a kitchen that knows not to overseaseon it.
Tips from diners
Among the most affordable fresh fish here — doesn't require the premium pricing of octopus or prawns but tastes equally fresh.
The calamari comes daily from boats moored nearby — reviewers consistently note the tender, non-rubbery texture that comes from high heat and minimal seasoning. Served with lemon and olive oil, the sweetness of the squid is the star.
Tips from diners
Order this as soon as you sit down — they cook it fresh to order and it arrives at the perfect temperature.
The prawns are sourced fresh daily and grilled until the shells char while the flesh stays tender. Served with lemon wedges, they showcase the quality of the raw ingredient.
Tips from diners
Ask your server what arrived that morning from the boats — the daily catch often includes premium prawns at better value than the standard menu.
Sur Balık operates from a beautifully restored 200-seat Ottoman residence in Arnavutköy with panoramic Bosphorus views. The restaurant specializes in Mediterranean fish and seasonal preparations, drawing clientele looking for refined seafood dining without pretension — grilled fish, calamari, and octopus change daily based on the catch.
Book ahead for waterfront tables during summer — the Bosphorus views and breeze are the main draw, and walk-ins risk getting interior seating.
Arrive by 8pm if you want to watch the sunset from your table — service is attentive but the pacing is leisurely, so book time accordingly.
Request a table overlooking the water when you book — not all tables have equal views, and the difference is significant.
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