History of Istanbul
Istanbul, historically known as Byzantium and Constantinople, is the largest city of Turkey. Istanbul metropolitan province (municipality) had 13.26 million people living in it as of December, 2010, which is 18% of Turkey's population and the 3rd largest metropolitan area in Europe (including the Asian side of the city) after London and Moscow. Istanbul is a mega city, the cultural, economic, and financial center of Turkey. Located in the northwest of the country, it lies on the Bosphorus Strait and encompasses the natural harbor known as the Golden Horn. Extending both on the European (Thrace) and Asian (Anatolia) sides of the Straight, it is the only metropolis in the world situated on two continents. It is a designated alpha minus world city. During its long history, Istanbul has served as the capital of the Roman Empire (330–395), the Eastern Roman (Byzantine) Empire (395–1204 and 1261–1453), the Latin Empire (1204–1261), and the Ottoman Empire (1453– 1922). When the Republic of Turkey was proclaimed on 29 October 1923, Ankara, which had previously served as the headquarters of the Turkish national movement during the Turkish War of Independence, was chosen as the new Turkish State's capital. Istanbul was named a joint European Capital of Culture for 2010 and the European Capital of Sports for 2012. Istanbul is currently bidding to host the 2020 Summer Olympics. The historic areas of the city were added to the UNESCO World Heritage list in 1985. The city covers 39 districts of the Istanbul province.
who we are
We serve Turkish-Mediterranean dining with an avant-garde edge provided by seasonal ingredients. Our Chefs combine traditional Anatolian cooking methods with Istanbul Finchley Restaurant’s signature prep, presentation and searing programme, making for a unique taste and dining experience.
Anatolia ( it’s the cradle of wine don’t you know) was a huge region that encompassed both Europe and Asia. Thanks to the vast array of cultures contained within the district, local chefs soon began to influence one another until the entire region played host to one United, but incredibly varied cuisine.
why choose us
Our Chefs source fresh produce every morning from local London markets, making for an ever-changing variety of vibrant ingredients in our kitchen. From clay-grilled lamb to coal-seared seafood, every ingredient that touches our plates is fresh from the market.
Our main role in the kitchen is to create the specials menu each day. You see the steaming clay BBQ pit at the front? I’m hidden in the back, where no one can steal our recipes! Everyone collaborates across each other’s fields but the specials menus are like my babies.
There are many variations of the best restaurants.