Gastronaut Guide

Rehberin Notları

The Hodan story began in Beyoğlu and continues today in Nişantaşı. Hodan stands out not only for its lunch and dinner services but also for a brunch menu that brings traditional flavours such as liver and nohut dürüm together with modern readings, served alongside champagne. In the plates prepared under chef Çiğdem Seferoğlu, the respect and care shown to local ingredients can be felt in every mouthful. The menu is very broad. From meat to offal, from seafood to vegetable-led plates, it offers something for every palate. Top of my list of favourites here is the Hodan Enginarı. I had never had crisp artichoke quite like this before. My thanks also to Hasan Yıldız for his warmth and his good company throughout my visit. What makes a good table unforgettable is not only the plates but the people you share them with.

What to Order