Few would disagree that Ciya Sofrasi is one of the most celebrated restaurants in Turkey, especially in international food circles. Most recently, the restaurant and its chef, Musa Dagdeviren, were covered very favorably in The New Yorker and the Financial Times. The restaurant is located in Kadikoy district in Istanbul and one needs to take a 20 minute ferry ride from Eminonu, in Old City, to get there.
Chef Dagdeviren travels around the country researching regional peasant home cooking and recreating some of those dishes in his restaurant. He’s also a regular attendee to many Culinary Institute of America (CIA) events in the States, highlighting Turkish and Anatolian cuisine. With his wife, Zeynep, they publish a quarterly magazine called Food and Culture which includes essays regarding the history and culture about the region’s rich and less documented cuisine. In each issue, chef Dagdeviren brings to life seven unforgotten dishes from the region by providing their recipes in the magazine.