Balık ekmek is a grilled fish sandwich, usually mackerel, served in crusty Turkish bread with lettuce, onions, and a squeeze of lemon. Istanbul is surrounded by water on three sides, and this is the most direct way to taste it: fish caught that morning, grilled moments before serving, eaten by the water. The most famous spot is the row of floating restaurants under Galata Bridge, where you can watch fishermen pull in their catch while you eat. Freshness is everything here, so buy where the locals buy.

Istanbul's cooking traces back to the Ottoman palace kitchens. Many recipes have stayed in the same families for generations, and the techniques take years to learn. Eating here is a practical introduction to the city.

Anyone curious about Turkish cooking will eat well here. The dishes follow Ottoman-era recipes, and most portions suit sharing.

First-time visitors and solo travelers both manage easily here. The area is walkable, and staff at most sites are used to tourists.

Food markets nearby sell spices, cheese, and dried fruit. Waterfront restaurants along the Bosphorus have views across the strait to the Asian side.

Nearby bazaars sell Turkish crafts and souvenirs. Tea houses in the side streets are a good place to rest between sights.