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Balıkçı Sabahattin

Fish Aegean style…


Sabahattin is located in a renovated Turkish house, which dates back to the 1920s. Covered by the New York Times twice for its delicious food and good service, we can only agree that it’s one of the better fish restaurants.

During summer, they put a few tables out on the street, very much a la Aegean style, which Sabahattin Korkmaz, who hails from Trilye (a cute town in Southern Marmara), is accustomed to from back home.

Try their fener kavurma (monk fish) or levrek (sea bass) after a few appetizers.

Opens at 12pm. Open for lunch and dinner.

We like: Fener kavurma (monk fish) and levrek (sea bass).

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