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Traditional Anatolian · Kadıköy

Ciya Sofrasi Photos

Interior, dishes and atmosphere, current photos of the venue.

12 photos

Ciya Sofrasi self-serve meze counter in Kadıköy with Anatolian cold dishes that change daily under chef Musa Dagdeviren
The legendary Ciya meze counter
Lunch spread at Ciya Sofrasi in Kadıköy with multiple Anatolian regional dishes from chef Musa Dagdeviren's daily rotation
A typical Ciya lunch spread
Sobiyet pastry at Ciya Sofrasi, a southeastern Turkish dessert plated as part of the Anatolian heritage menu in Kadıköy
Sobiyet, a southeastern Turkish dessert
Kestane kabagi dolmasi (chestnut-pumpkin dolma) at Ciya Sofrasi, an obscure Anatolian recipe revived by Musa Dagdeviren
Stuffed chestnut pumpkin
Uzum hosafi (grape compote) at Ciya Sofrasi in Kadıköy, a traditional Ottoman drink-dessert served alongside Anatolian fare
Uzum hosafi grape compote
Dinner table at Ciya Sofrasi in Kadıköy with multiple Anatolian regional plates served family-style on copper trays
Five plates of meze and kebabs at Ciya Sofrasi in Kadıköy showing the breadth of regional Turkish dishes that Musa Dagdeviren documents
An assortment of meze and kebaps
Self-serve meze bar at Ciya Sofrasi Kadıköy with bowls of yogurt, salads and cold Anatolian dishes prepared each morning
The self-serve cold meze counter
Mixed meze plate from Ciya Sofrasi self-serve counter with regional Anatolian salads and cold preparations from across Turkey
Lamb shoulder with quince at Ciya Sofrasi in Kadıköy, a southeastern Turkish dish revived from Musa Dagdeviren's village research
Lamb shoulder with quince
Mumbar (stuffed lamb intestine) at Ciya Sofrasi Kadıköy, a near-forgotten Anatolian preparation kept alive by chef Musa Dagdeviren
Mumbar - stuffed lamb intestine
Hot mains plate at Ciya Sofrasi in Kadıköy market with stews and grilled meats from chef Musa Dagdeviren's regional menu

Photos sourced from the venue's official channels.