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Khorasani Restaurant vs Borsa Restaurant
Khorasani Restaurant and Borsa Restaurant are both recommended by expert writers. Overall, Khorasani Restaurant is the choice of most writers compared to Borsa Restaurant. Khorasani Restaurant comes in at #7 in Istanbul with praise from 7 publications like DK Eyewitness, Afar Magazine and Lonely Planet.
Khorasani Restaurant
Fodor's
Frommer's
DK Eyewitness
Rough Guide
Afar Magazine
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Ticarethane Sok, No 39/41, Divanyolu Cad., Sultanahmet, Istanbul 34400, Turkey
From $0 /night
Fodor's
"One of Sultanahmet's most outstanding restaurants emphasizes the Arab- and Kurdish-influenced cuisine of southeastern Turkey, from where the restaurant's owners hail."
Full review
Frommer's
"This new, smart standout in a sea of mediocrity brings not only good food, but good recipes from the Gaziantep and Antakya regions of Southeast Anatolia to the neighborhood."
Full review
DK Eyewitness
"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."
Rough Guide
"If you are staying in Sultanahmet, this is the nearest place to sample authentic southeastern Turkish cuisine."
Afar Magazine
"Ask most tourism representatives, restaurateurs, and waiters in Old Istanbul to recommend a restaurant, and most will offer Khorasani Ocakbaşı and Kebabhouse."
Full review
Borsa Restaurant
Frommer's
Travel + Leisure
Time Out
Istanbul Lutfi Kirdar, Istanbul 80230, Turkey
From $0 /night
Frommer's
"Reservations are vital at this culinary favorite of the elite and influential."
Full review
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."
Full review
Time Out
"The highlights of the menu are meat stuffed grape leaves, ‘su böreği’, lamb ‘tandır’, ‘keşkek’ (a dish made of pounded meat and wheat), smashed aubergine and chocolate souffle."
Full review
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Make sure you make reservations.
