Food & drink · 3 min read
Lunch at an Istanbul esnaf lokantası
How to choose from a changing counter menu, put together a meal and understand the price of side dishes.
At an esnaf lokantası, the useful question is what has been cooked today. Look at the dishes or ask for the current menu. Then build a lunch around one main dish and the accompaniments you actually want.
Learn a few words at the counter
Çorba means soup, pilav is a rice or grain dish, and sulu yemek describes a dish served with its cooking liquid. If a tray catches your eye, ask what it contains before pointing to it. Let the person serving know whether you want a full or smaller portion, if both are available.
Choose one main and consider the sides
A stew and rice can make a complete lunch. Bread, salad, yoghurt or a drink can change both the size and total cost of the meal. Ask which sides come with the dish and which are added separately. A counter with several small choices is a good place to order gradually.
Check what is being served at lunch
The dishes available can change from day to day and a place may serve a different menu in the evening. If you are making a special trip for one dish, ask whether it is on the lunch counter that day. For a group, make sure everyone can find something before taking a table.
Give dietary questions to the kitchen
Ask about stock, meat, butter or garnishes when the ingredients matter to you. Dishes with a vegetable name can still be cooked in stock or served with yoghurt. For an allergy, request the restaurant’s allergen information and check shared preparation directly.
Sources and further reading
- Ministry of Culture and Tourism — Food and drinks at Turkish meals
- Türkiye Ministry of Agriculture and Forestry — Allergen disclosure for food service
Some linked sources are published in other languages.
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