The New York Times 08 2015
36 Hours in Istanbul, Asian Side
The man-made and natural light shows don’t get much better than from the terrace of Tapasuma, a restaurant on the grounds of the Sumahan on the Water hotel. As the moonlight on the water intensifies, the sparkling lights on the First Bosporus Bridge change from white or yellow to pink or blue and even turquoise. The seasonal menu is international with a Turkish twist. Start with Circassian chicken with walnuts or a skewer of sesame-coated beef with a Roquefort dip, then move to sea bass stew or marinated fillet of beef. End with three Turkish milk puddings: rosewater, berries and mastic. Or try the semolina halvah with caramelized pears and vanilla ice cream. Sip your Sevilen Isabey cabernet-merlot into the night as Turkish executives at the next table discuss their investments.
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