A living legend, a signature dish: Beyti

"A long‑standing İstanbul institution born in 1945 in Küçükçekmece, this family-run restaurant rose to fame early—helped by recommendations from journalists like Burhan Felek—and now operates in a distinctive building they moved into in 1983 after a decade of construction, designed by Yılmaz Sanlı and adorned with handmade wall tiles and wood‑carved details that set an anticipatory atmosphere where classical craftsmanship meets a modern kitchen. Run by 94‑year‑old Beyti Güler with his son Ahmet and grandson Cem, and stewarded by long‑time manager Osman Yılmaz (since 1985), the house keeps exacting standards as chef Mr. Paşa stresses never compromising on Kıvırcık lamb from Eastern Thrace. The signature “Beyti kebab” treats this lamb in a singular way: the meat rests for 12 days, marinates in onion juice, vinegar, and extra‑virgin olive oil for three days, back strap and filet are rolled to rest another day, then sliced so the outer fat preserves exceptional softness and flavor on the grill—entirely unlike the ubiquitous minced‑meat kebab that’s also called “beyti.” Beyond the signature, thick and juicy döner slices, flavorful lamb chops, and salads are all delicious, and unlike many traditional spots the place offers a wide selection of fine wine, plus spirits and boutique Turkish wines. Desserts are made in‑house, from quince with clotted cream, pumpkin dessert, and rice pudding to labor‑intensive classics like baklava and ekmek kadayıfı, and it’s the kind of place where one out of every two guests is a regular seeking, and receiving, special attention." - The MICHELIN Guide