In Kadıköy’s Fishers Market (Balıkçılar Çarşısı), Çiya Sofrası turns Anatolian cooking into a living archive. What began as a modest kebab shop grew through curiosity, research, and love into one of Istanbul’s most distinctive food stops. Today, the Çiya name stretches across a few neighboring spaces, each carrying a different part of the same story: kebab, lahmacun, regional dishes, and a table that travels far beyond Istanbul.The name Çiya refers to high mountains and wild mountain flowers, and the food follows that sense of geography. This kitchen brings together recipes from a broad world: Mesopotamia, Anatolia, the Balkans, the Caucasus, Central Asia, and the Arab Peninsula.Come here ready to explore. Among many choices, a few dishes truly capture the spirit of Çiya. The onion kebab and perde pilaf are deeply rooted in regional traditions and are not to be missed. Smoked bulgur with chicken is a house favorite, and the stuffed dried vegetables offer vibrant flavors that stand out even in a city known for mezze. Other options, like red lentil soup (mercimek çorbası), Turkish zucchini fritters (mücver), or baked celery (fırında kereviz), present comforting tastes, while dishes such as mumbar and sautéed goosefeet invite adventurous eaters to try something new. Some plates feel familiar; others may surprise even people who know Turkish food well. Meals here are often enjoyed family-style, with diners encouraged to share several plates at the table. Guests are welcomed to ask about daily specials, and it is common to order a mix of mezze, stews, and mains to sample the full range of flavors. Servers are happy to guide diners through the menu and can recommend combinations to suit everyone's taste.