Türkiye's first lobster restaurant — Tuğrul Erol's Çiftlikköy room since 1974 and Vedat Milor's consistent Aegean pick
Tuğrul Erol opened Langusta in 1974 in Çiftlikköy's small fishing cove and built Türkiye's first lobster restaurant — the name from the Greek for the clawless rock lobster. Half a century later the same family runs the same tank: the guest picks the lobster from a live tank by the entrance, the kitchen takes it from there. Vedat Milor has held it up for years as a rare exception to the inconsistency of Turkish fine dining: same standard every visit. The room is unfussy, the bill is honest about lobster's value, the mezes are real Aegean.
Pick the lobster from the live tank yourself — the weighing and pricing happens in front of you. The mezes are the real Aegean: the consistency of the mustard, the freshness of the herbs, the simplicity of the salad. Tuğrul Bey's tone is fifty years of host on his own peninsula.
At a Glance
View Type
Aegean Sea Partial
View Quality
Partial
Sunset
*** (3/5)
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