|
Gourmet cooking, hip decor and decent prices: Karaköy’s Lokanta Maya
Lokanta Maya near the Karaköy Port opened about a year ago, yet it has made a big splash in Istanbul’s culinary world winning a few gastronomy awards. Serving gourmet Mediterranean and Aegean fares modified daily, the decor is simple yet contemporary and hip, and the prices are reasonable
Lokanta Maya does not have a view of the Bosphorus or old town from a distance; this hip new restaurant in Karaköy is all about taste and food! Walking inside the simple yet modern designed dining hall, which seats about 50 people, one is surprised to see that even the interior design is integrated with whole foods. On one wall is a decoration of hundreds of Turkish walnuts wired to the background with thin metal wires. And in the middle is a huge glass divider filled with all sorts of dried Turkish foods and spices like peppers, zucchini and various others.
The establishment was opened by Didem Şenol, who studied at New York’s culinary school of French Culinary Institute. At Lokanta Maya, she and her staff concentrate on preparing seasonal Mediterranean and Aegean specialties. The menu changes daily and while the daytime atmosphere is more casual with a limited menu, for the evenings it transforms itself into a “dine and wine” venue with white table clothes and wine glasses. During the daytime, the crowd is a mix of people from around the neighborhood or close vicinity, while for the nighttime diners from all over Istanbul come to sample Maya’s scrumptious and invigorating menu.
Focus on Mediterranean and Aegean style mezes:
The focus of the cuisines and approach to dining is Mediterranean style fresh, small meze appetizers to share and a main course as an individual platter. As the menu changes frequently, almost daily, the specials are written on a blackboard on the side. For lunch time, recommended options are to initially order soup (generally a vegetable based soup like Mixed Vegetable or Green Pea Soup, 6 Liras). Next share the olive oil based cold appetizers like the vegetable Sea Cactus with Asparagus or the bean based Pomegranate, Mint and Wheat salad. Both are zesty and scrumptious, bring out the true fresh flavors of the season.
Lokanta Maya’s twist on the Middle Eastern spread of Muhammara is also quite juicy, served with fluffy crackers. This starter contains red bell peppers, olive oil and walnuts and is presented here with cubes of lightly salted feta cheese. For a tasty and light salad option, go for the large chopped Sheppard’s Salads with grilled Halloumi cheese. The warm “donkey” bean pilaki is outsized i.e. donkey sized large beans garnished with olive oil. The al dente cooked Turkish specialty of seasonal Cağla, unripe green almonds with a fuzzy exterior, is olive oiled and creatively delicious- worth trying if available. Yet the highlight of the appetizer menu, available during the day and in the evening, is the Mücver. This lightly fried zucchini dish is served with a mint and cucumber yogurt dip.
Source: here
|
or "ezogelin çorbası" or "domates çorbası". Tarhana soup, I rarely find it in a restaurant.
