Emirgan Sütiş

Istanbul, Turkey

One of Istanbul's most crowded weekend breakfast destinations, set in a garden along the Bosphorus in the Emirgan neighborhood. The serpme kahvaltı (spread breakfast) arrives as an avalanche of small plates: cheeses, jams, olives, honey, kaymak, and a sizzling copper pan of menemen with sucuk. Locals reserve days in advance for a waterside table.

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Sausages served here

Sucuk

Istanbul, Turkey

Verified

Turkey's national sausage: a dry-cured, fermented beef sausage dense with cumin, garlic, sumac, and red pepper. The meat is ground twice to create a tight mosaic of lean beef and tail fat, then fermented at controlled temperatures until the pH drops and the texture firms into something you can slice thin or fry in its own rendered fat. Every Turkish breakfast table has it.

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