Tasting Notes
Seven Hills is on the top floor of a building on Tevkifhane Street in Cankurtaran, between Hagia Sophia and the Blue Mosque, with the Sea of Marmara behind.
From breakfast to dinner
Breakfast is served until noon as a set per person, with cheeses, olives, sucuk, menemen, honey, jam and unlimited tea. Later in the day the menu is built around fish: grilled sea bass, sea bream and swordfish skewers, fish of the day by weight, a mixed fish platter for two, and starters such as lakerda, octopus salad and fried or grilled squid. For meat eaters there are Adana and Urfa kebabs, lamb chops and a mixed kebab platter for two.
A broad menu
The kitchen also serves pasta and a full sushi list, from maki and nigiri to sashimi sets, so it suits groups with different tastes. Turkish mezes such as hummus, spicy ezme and vine leaves stuffed with sour cherries are a good way to start, and desserts include baklava, katmer and candied pumpkin. Alcohol-free cocktails, fresh juices and Turkish coffee are on the drinks list.
“Come for breakfast or around sunset, ask for a table at the edge of the terrace, and share a few mezes before the fish.”
LR Kitchen — field note