Meat in Istanbul isn’t about size or spectacle. It’s about control. Good meat restaurants here focus on the basics. Sourcing. Aging. Fire. Timing. When those things line up, you don’t need oversized cuts or heavy sauces. You taste the quality immediately.
That’s where visitors often get stuck. Istanbul has hundreds of places calling themselves steakhouses. Some do it well. Others lean on atmosphere and hope the meat keeps up.
Our guide focuses on restaurants that respect the craft. Traditional grills that understand lamb. Modern steakhouses that age beef properly. A few kitchens that mix both worlds without losing direction.
If you want to eat meat in Istanbul without guessing or overpaying, these are the places worth your time.
Our Picks: Best Steakhouses & Meat Restaurants in Istanbul
Meat restaurants in Istanbul fall into two camps. Places that cook meat loudly. And places that cook it carefully. We focus on the second group.
Tershane Restaurant – in Karakoy, Beyoglu
Tershane sits on the top floor of Hotel Momento and looks out over the Golden Horn. The view pulls you in, but the grill keeps you there.
The menu stays close to Turkish classics. Grilled lamb, kebab cuts, and mezes that don’t try to compete with the meat. Everything feels intentional. The open kitchen helps. You see the fire. You smell it.
This is not a steakhouse in the narrow sense. It’s a meat-forward Turkish kitchen done cleanly.
We like Tershane for evenings when you want good meat without ceremony.
Address: Azapkapı, Tersane Cd. No:24, Beyoğlu
No Regrets Booking Advice
Deraliye Restaurant – in Sultanahmet
Deraliye isn’t about steak cuts. It’s about history and slow cooking. The menu draws from Ottoman palace kitchens. Goose, lamb, duck. Meat cooked with spice, patience, and structure. Portions feel generous without excess.
The room is formal. Service is calm and explanatory. This is a place to sit and listen as much as eat.
We recommend Deraliye when food is part of the cultural experience, not just dinner.
Address: Divanyolu Cd., Ticarethane Sok. No:10, Sultanahmet
OCAK Restaurant – in Fatih
OCAK updates Turkish grill cooking without losing the core. Kebabs and grilled meats stay central, but mezes take a creative turn. Unexpected combinations appear and usually work. Bread arrives warm. Meat stays the focus.
The room feels modern and relaxed. This isn’t a tourist stop. Locals come here to try something familiar done differently.
Good choice if you want classic meat dishes with a modern edge.
Address: Hobyar, Mimar Vedat Sok. No:5, Fatih
Beyti Restaurant in Florya
Beyti is an institution. It’s been around since 1945 and hasn’t tried to reinvent itself. The Beyti Kebab is the reason people come. Minced meat wrapped in lavash, topped with tomato sauce and yogurt. Balanced. Rich. Familiar.
The setting is old-school and grand. Service follows tradition. This is not subtle food. It’s confident.
We suggest Beyti when you want a name that still earns it.
Address: Orman Sok. No:8, Florya, Bakırköy
Mürver Restaurant in Karakoy
Mürver builds its menu around fire. Everything touches flame in some way. Meat dishes come smoky and controlled. Lamb shoulder is a strong order. Grilled items show restraint rather than aggression.
The open kitchen and Bosphorus views give the room energy. This place stays busy for a reason.
We like Mürver for nights when atmosphere and flavor matter equally.
Address: Kemankeş Cd. No:57-59, Karaköy
Sunset Grill & Bar – in Ulus, Besiktas
Sunset sits above Ulus Park and leads with its view. The Bosphorus stretches wide. Tables fill up quickly after dark.
The menu is broad. Grilled meats, steak cuts, sushi, and desserts share the space. This isn’t a pure steakhouse. It’s a full evening restaurant where meat is part of a larger plan.
The grill handles steaks confidently. Portions are controlled. Presentation stays polished. Service knows the pace of the room.
We suggest Sunset when the setting matters as much as the food. Best for celebrations, dates, or visitors who want a long night with a view.
Address: Yol Sok. No:2, Ulus, Beşiktaş
Tatbak Restaurant – in Nisantasi, Sisli
Tatbak has been around since 1960 and hasn’t tried to change much. That’s the point.
This is straightforward meat cooking. Lahmacun comes thin and crisp. Kebab plates arrive fast and properly seasoned. Bread is fresh. Portions satisfy.
The room feels retro and busy. People come, eat, and leave happy. Tatbak works best for casual meals when you want quality without ceremony.
Address: Valikonağı Cd., Akkavak Sok. No:38/B, Nişantaşı
Günaydın Kasap Steak House
Günaydın comes from butcher culture first. That still shows. The menu focuses on aged beef, lamb chops, and classic Turkish cuts. Steaks are handled with confidence. The butcher’s plate gives a good overview if you’re choosing for the table.
Galataport adds a sea view and a more polished feel. İstinye Park leans upscale and controlled.
We recommend Günaydın when you want premium meat without experiments.
Locations: Galataport, İstinye Park
Elbet Steakhouse
Elbet is comfortable and consistent. No drama. No flash. The focus is on aged beef and classic steak cuts. Ribeye, T-bone, and filet are the usual orders. Cooking stays accurate. Portions are generous.
The room feels welcoming rather than formal. Families and regulars mix easily. Good choice if you want steak without stiffness.
Locations: Beşiktaş, Akatlar, Üsküdar
KASABIM’ethane Steakhouse – Beyoğlu
KASABIM’ethane blends butcher-shop confidence with a modern grill room. Meat is aged in-house. Ribeye and steak cuts are the focus, supported by Turkish classics like sucuk and köfte. Everything hits the grill directly.
The atmosphere is lively and informal. Music stays present. Service keeps up.
We like this place when we want strong flavors and energy together.
Address: Beyoğlu, Istanbul
About Meat and Steak in Istanbul
Meat in Istanbul carries memory. Long before steakhouses and dry-aging rooms, the city cooked meat slowly, patiently, and with intention. Ottoman kitchens treated lamb, beef, and offal as centerpieces, not sides. Fire mattered. Timing mattered. Spice was used with control.
That foundation still shapes how meat is cooked today.
You’ll see it in kebabs that rely on knife-cut meat and proper fat ratios. You’ll taste it in köfte that stay juicy without breadcrumbs taking over. You’ll notice it in slow-cooked lamb dishes that don’t rush the process.
Modern steakhouses entered the picture later. They brought new habits. Dry-aged beef. Precise temperatures. Imported cuts. Yet the better places didn’t abandon tradition. They blended it. Turkish butchery knowledge meets steakhouse discipline.
That mix defines Istanbul’s meat scene now. One foot in heritage. One foot in modern technique.
Season plays a role too. Lamb shows up more confidently in spring. Beef feels heavier and more comforting in colder months. Locals adjust without overthinking it.
Istanbeautiful Team tip:
“If a restaurant talks about sourcing before sauces, you’re usually in the right place.”
Good meat here doesn’t need explanation. It shows itself quickly.
Where to Eat Meat in Istanbul
Where you eat meat in Istanbul shapes the experience more than the cut itself.
Historic districts like Fatih and Sultanahmet lean traditional. Expect kebabs, köfte, and slow-cooked dishes served in calmer rooms. These places focus on continuity rather than reinvention.
Beyoğlu and Karaköy mix things up. Ocakbaşı grills sit near modern steak-focused kitchens. Energy stays higher. Fire is visible. Meals turn social fast.
Nişantaşı, Etiler, and Ulus lean polished. Steakhouses here focus on aged beef, controlled portions, and quieter rooms. Wine lists matter. Reservations help.
On the Asian side, especially in Kadıköy and parts of Üsküdar, meat restaurants feel more relaxed. Quality stays high. Formality drops. Locals return often.
A few practical notes help.
- Reservations make life easier at popular steakhouses.
- A 10% tip is common in higher-end places.
- Turkish red wines like Öküzgözü and Kalecik Karası pair well with grilled meat.
If you’re choosing between places, decide this first. Do you want tradition or precision?
Fire-driven or steakhouse calm?
Istanbul offers both.