A ‘practice restaurant’ for the on-site Istanbul Culinary Institute, Enstitü serves regional Turkish specialties, adding a unique contemporary or Mediterranean twist to each one. There are always both daily and monthly menus, highlighting seasonal delights (broad bean soup, quince compote, sweet watermelon and feta cheese), and tasting menus (paired with Turkish wines) are frequently on offer. Look out for outstanding homemade breads – in particular the crumbly corn one. Although the restaurant menu is cooked in full by head chef Bülent Metin and the students enrolled in Chefschool, the school’s professional cooking courses, the Institute also offers short English-language workshops and culinary tours of the city geared towards foodie-obsessed visitors.