Kazanda Restaurant · Tatar, Crimean & Turkish Cuisine · Beykoz

Rüzgarlıbahçe · Beykoz

Tatar · Crimean · Turkish cuisine

Turkish home cooking simmered over a slow fire, lamb and kebabs from the charcoal grill, and recipes from the Tatar and Crimean table.

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A Kazanda team member in an apron at the hot food counter — the counter is ready from morning

our story

We took our name from the cauldron

The heart of a restaurant is the cauldron in its kitchen. In ours, soup comes to the boil early in the morning, olive oil dishes cook slowly in their own juices, and lamb shanks soften patiently for hours.

Part of our name also reaches back to Kazan. Our kitchen draws on Tatar, Crimean and Turkish tables, which is why üç poçmak, piremeç, çiğ börek and pirog sit right at the centre of our menu, not at its edge.

On a quiet street in Beykoz, we want to be the neighbourhood's restaurant. May whoever comes for breakfast return for dinner, and may first-timers feel like family rather than guests.

From our kitchen

Hummus with pastırma in a clay pot

Mezes

hot in the pot

Hummus with pastırma, mutabbal with pistachio, baba ghanoush with kashar cheese. Served hot in a stone pot.

Artichoke in olive oil with potato, carrot and peas

Olive oil dishes

fresh every day

Artichoke hearts, celery root with plum, stuffed vine leaves. These are the plates our guests praise most.

Adana kebab with rice pilaf, mashed potato, roasted tomato and pepper

The grill

over charcoal

Adana, Urfa, Ali Nazik and lamb chops. Served with rice pilaf, mashed potato, roasted pepper and tomato.

More from the menu

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Mediterranean salad with tulum cheese — Mediterranean salad with tulum cheeseSalads

Stuffed vine leaves in olive oil — Stuffed vine leaves in olive oilOlive oil dishes

Baba ghanoush with kashar cheese — Baba ghanoush with kasharHot mezes in clay pots

Beyti wrap — Beyti wrapKebabs

Lamb chops — Lamb chopsLamb

Filet mignon with house sauce — Filet mignon with house sauceBeef

Chicken shish — Chicken shishChicken

Burger — BurgerBurgers

From Kazan to Beykoz

Tatar and Crimean cuisine

We cook Tatar and Crimean dishes every day, the kind you rarely find in Istanbul. The dough is rolled out by hand and the pastries come out hot.

Üç poçmakTriangular pastry with minced meat and potato
PiremeçMeat pastry made with kefir dough
Çiğ börekCrimea's fried meat pastry
PirogApple and sour cherry pastry dessert

A table laid with mezes at Kazanda

Kazanda dining room with ring lamps and arches with a cauldron silhouette — Dining roomFor big tables and family meals

Kazanda's enclosed terrace with armchairs, plants and pendant lamps — TerraceTables with armchairs facing the greenery