Around the turn of the century, Pandeli, the son of a Greek shepherd from Niğde, moved to Istanbul and started what was to become a legendary culinary career. After working odd jobs as a dishwasher and a barber’s apprentice, Pandeli began selling piyaz (bean and onion salad) and köfte (meatballs) in the vicinity of where he would later open his eponymous restaurant. After half a century of operating eateries across Istanbul, Pandeli opened his current restaurant on the upper floor above the entrance of the Spice Bazaar, a location allocated to him by order of the state after his previous restaurant was looted during the 6-7 September pogrom of 1955.
Today, with chef Abdullah Sevim at the helm, Pandeli is revered as one of the city's most iconic culinary spots, serving up traditional Turkish dishes at their absolute best, bursting with flavour and authenticity. Michelin sure seems to agree, having awarded the restaurant with the title of Bib Gourmand back in 2022. Pandeli’s hünkar beğendi, slow-cooked lamb served on a bed of charred eggplant puree, remains unparalleled, and the famous eggplant pie served with a leaf of döner kebap on top is still one of our favourite dishes in the city. Round it off with the oven-baked quince, which comes slathered with thick syrup and clotted Buffalo cream. Bear in mind that no alcohol is served here, and as Pandeli is only open until 19.00, the best time for a reservation would be for lunch.