Köşebaşı Gündoğan

Köşebaşı's Gündoğan branch reads as the cove's standing meat night — the Adana / Tarsus kebab institution that the Istanbul reader already knows from the city, brought to the peninsula's quiet north-coast bay without the Cumhuriyet-Caddesi flash. The kitchen runs the same kebab grammar — Adana proper, beyti, kuzu pirzola, lahmacun off the wood oven — and the seafront position gives the meal the topography the inland Istanbul rooms cannot. Yazlıkçı readers use Köşebaşı as the alternation against Terzi Mustafa: fish on Friday, kebab on Saturday, both within five minutes' walk on the same Gündoğan harbour. Reservation pressure is the chain's standard — phone-ahead in July-August Saturdays, walk-in elsewhere.