Lacivert is one of Istanbul’s refined addresses for a seafood-focused dinner on the Bosphorus. The menu gives the sea the leading role, with seasonal fish, elegant starters, shellfish, and a few international touches that keep the table fresh without losing its Istanbul character.Begin with the cold plates. Boğaz toriği lakerda, cured sea bass with fennel and citrus, salmon carpaccio, steamed prawns with avocado and artichoke, or the fish market cold cuts all work well before the hot starters. If you want something warmer, look toward shrimp saganaki, fried calamari, grilled octopus, or crispy fish börek.For the main course, the seafood pasta for two is a generous option with shrimp, octopus, mussels, fish fillet, handmade spaghetti, and summer tomato sauce. Sea bass also appears in several forms, from green curry sea bass to de-boned grilled sea bass for two. Monkfish stew offers a richer, deeper flavor with tomatoes, peppers, mushrooms, and fresh herbs.End with a Turkish dessert if you want the meal to stay connected to the city: buffalo milk rice pudding, semolina helva, pumpkin dessert with goat milk ice cream, or pistachio baklava. Lacivert works best for diners who want polished seafood, careful service, and a Bosphorus table with a real sense of occasion.