Istanbul

Mikla provides a magnificent dining experience – if you can get a reservation. — DK Eyewitness

Three years after opening his modern Turkish bistro, chef Civan Er remains at the top of the game with Anatolian-inspired dishes like dried eggplant-stuffed manti and green beans cloaked in yogurt. — Travel + Leisure

It seems as if Vogue has been around for almost as long as the Republic. In fact, this sophisticated bar-restaurant in an office block in Beşiktas opened just over a decade ago. — Lonely Planet

Thirtysomething owner Batur Durmay speaks fluent English and guides diners through his extensive list of dishes. — Travel + Leisure

The menu is filled with classic Anatolian dishes like stuffed cabbage leaves; octopus, and keskek (a wheat-berry risotto) — all given a New York makeover. — Travel + Leisure

This popular dual-format venue is a bustling daytime spot offering a changing menu of reasonably priced vegetable and meat dishes from the Turkish kitchen and a classy meyhane at night. — Fodor's

Grab a seat in the garden of this Sultanahmet seafood restaurant. — Travel + Leisure

Serving authentic recipes sourced from ancient manuscripts like red mullet dolma, saffron ravioli, and lamb kulbasti, the restaurant is set among soaring marble columns. — Travel + Leisure

Inventive Asian fusion cuisine featuring jazzed-up versions of all the usual suspects – dim sum, tempura, wok-fried noodles – and throwing in a few surprises too. — Rough Guide

Turkish and foreign foodies flock to the "Çiya empire" – three restaurants on the same bustling street – for an ever-changing menu of dishes lovingly collected from all around Turkey. — DK Eyewitness

The restaurant, located conveniently in Üsküdar, has visitors from all around the city and is always busy at every hour with its decoration with blue tiles, never changing staff and unique tastes. — Time Out

A cut above the usual kebab shop, this attractive restaurant offers dishes from the southern regions of Gaziantep and Antakya, including a reasonable number of vegetarian options. — DK Eyewitness

The menu offers the bests of Turkish- Ottoman Cuisine. — Time Out

This modest eatery, headed by Musa Dagdeviren, formerly of the California branch of the Culinary Institute of America, has become an international phenomenon. — Frommer's

This place evokes class with a capital ‘C’ – for credit-card danger. — Lonely Planet

The menu at Çok Çok is a discovery of modern Thai cuisine innovated by a culinary master whose resume includes personal chef for the Thai royal family. — Frommer's

Delicacies arrived in rapid succession: a tinglingly fresh salad of oregano leaves, confettied with red strips of tomato and green olives; a succulent dome of firik pilav. — New York Times

This longtime grillhouse is an Istanbul institution, with its huge selection of kebabs. — Fodor's

The lady chef/host here is a true believer in the superiority of local and organic produce, and uses this to make her flavoursome dishes. — Lonely Planet

Serves up the region’s puffy breads, herb-flecked otlu cheese, and addictive tahini spread. Eggs baked with spicy soujuk sausage might seem like overkill, but order them anyway. — Travel + Leisure