views of the Bosporous at Muzede Changa restaurant in Istanbul
Two weeks ago, Jon and I were in Istanbul for the bank holiday. The sites, shopping and food were amazing, but our favorite high-end meal by a wide margin was at Muzede Changa, where Peter Gordon (of Providores fame) is consulting chef.
Located inside the Sakip Sabanci Museum in Emirgan, a leafy, ritzy part of town, the restaurant is a bit of a hike from Sultanahmet, the touristy section of Istanbul where we stayed. Luckily, on the Saturday night we ate at Muzede Changa, there was a ferry running from Eminonu to Emirgan. The journey was a 45-minute cruise up the Bosporous, passing all the big palaces, abandoned yalis and the sleek Bosprous Bridge. At just 1.4 Turkish Lira (90 cents/55 pence) for the ride, the ferry journey was itself a relaxing and cheap treat. (I especially admired the ferry’s tea-seller, who was able to memorize and track dozens of orders while running up and down stairs, delivering hot tea and change, and collecting empty cups and payment).
The Muzede Changa dining room included a large outdoor patio with views of the Bosporous, which is where we settled for the evening. I loved the casual-elegant decor and the thoughtful gesture of warm blankets for everyone (for when the weather turned slightly cool after sunset). Muzede Changa had me at hello.
artichoke and snap pea mezze at Muzede Changa
We met several friends at the restaurant, making us a party of eight, and with such a big group, we were able to share a lot of dishes. Incredibly, every dish I tried ranged from merely “classic and tasty” to “what-a-unique-mix-of-flavors and tasty.” I know it’s super trite to talk about East-meets-West when in Istanbul, but Muzede Changa’s cooking reflected this idea in an elegant, seemingly-effortless way.
cold mezze of salmon and assorted legumes
Salmon, for example, isn’t something I normally get too excited about it. Served as one of our mixed mezze (snacks), the fish itself was silky, and the blend of tang, salt and creaminess of mung beans, chick peas and olives livened things up.
fried aubergine
Our dozens of mezze included a lot of expertly-fried goodies. Aubergine, a staple in most Istanbullu restaurants we tried, turned up in sweet, smooth form under a crisp, grease-free layer of bread crumbs. Dipped in fresh, zingy yoghurt, these slices were my favorite of the many very good fried mezze we shared.
clove-flavored lamb kofte with goat cheese salad
After stuffing ourselves on shared mezze, we each ordered main courses. Although I’d already eaten some great kofte at the inexpensive-but-brilliant Tarihi Koftecisi, I still thought Muzede Changa’s version, which was infused with the rich flavor of cloves and paired with a tangy-creamy goat cheese salad, was worth every penny.
updated baklava, served with clotted cream and quince puree
Despite having eaten my weight in mezze and kofte, I couldn’t resist trying the restaurant’s take on baklava, which I normally can’t handle because it’s too dense and sticky. Muzede Changa’s version, of course, was “modern” (i.e., light). The accompanying quince puree added just the smallest bit of refreshing sweetness and moisture while allowing the phyllo to keep its crispiness.
While Muzede Changa wasn’t cheap by Istanbullu standards (mixed mezze for two: 86 TL /£33; main courses: 30 TL/£12; desserts: 15 TL/£6), the prices were reasonable by London ones, especially for the quality of the food, service and surroundings.
With a few bottles of excellent Turkish wines and several cocktails, our tab came to 130 TL/£50 a person. (You could eat for a lot less if you skipped the booze).
I’d go back to Istanbul just to relive our dinner there, but next time I’ll try to go earlier to see the museum.
Muzede Changa, Sakip Sebanci Caddesi No. 22; Emirgan 34467, Istanbul, Turkey; +90 212 323 09 01;
How to Get There: It’s a 10-minute walk to the right from the Emirgan ferry stop, which is reached via a 45-minute cruise from Eminonu (1.40 TL/55 p). The ferry doesn’t run late or even very often, but our taxi back to Sultanahmet cost about 40 TL/£15 and took only 30 minutes via the (not-nearly-as-scenic) highway.
I have wanted to go to Istanbul for SO long – I can’t wait to finally try some of the food for myself. I’m going to nick the idea of adding cloves to the lamb, it sounds delicious.
Lucky you Istanbul – I really want to go there (which has a lot to do with the fact that I hear the food is great) this restaurant sounds fantastic.
Nice! Will have to hit this one on my next trip there.
Sounds fabulous, wish I made it there when I was in Istanbul!
hmm m definitely gonna visit there some time soon
cant wait!!
Lucky you! My foodie friends couldn’t stop raving about the food in Istanbul and they’re going back again this year. Look forward to going myself one day…
Helen, thanks for making me aware that I, too, might be able to re-create that kofte by adding in a few cloves.
Gourmet Chick, yes, I ate supremely delish food at both the high-end and low-end in Istanbul (though of course I did hit a few big clunkers, too. A dinner at Tugra, inside the Ciragan Palace Kempinski Hotel, brought to mind Moscow at its worst).
Rags, I am super jealous that you travel so frequently to fab places like Istanbul, and yes, give Muzede Changa a try the next time you’re out there.
Jane, if you ever want to go back to Istanbul, I’ll go with you!
Nora, if you’re traveling to Istanbul soon, you’ll have a great time eating there.
Helen, your friends are right. : )
I am one of the two owners/partners of Muzedechanga and Changa restaurants in Istanbul. We are thrilled to read your wonderful review of Muzedechanga … If you ever make it back to Istanbul, and if you ever get a chance to visit/re-visit one of our restaurants, please find us so that we can tell you more about what we are trying to do with food we serve over a glass or two of wine
Thanks …
I have just read the fabulous review on Muzedechanga, I have just booked for a long weekend in November and am hoping that we get to try this restaurant for my friends 40th, especially as it has a kiwi pacific, turkey fusion. Thanks
Tarik, I’d love to return to Istanbul, and my friends and I truly enjoyed our dinner at Muzede Changa, so writing it up was a pleasure. Thanks for leaving your comment, and keep doing what you’re doing.
Faye – Let me know how your trip goes. You’ve reminded me that I’ve been meaning to do a final “summary” of the places to avoid in Istanbul (i.e., we ate at a lot of restaurants, and some of them should really be called to the carpet for being rubbish).
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Hi American in London, i liked your review. And i would like to make a few comments if you don’t mind. About the abandoned yalis…Why would you think they’re abandoned
Almost all of them have their residents. Inexpensive but brillant Tarihi Köftecisi actually is “Tarihi Sultanahmet Koftecisi”. If you don’t name the place how can we know where is located? And “tarihi” means “historic” FYI. I see you use the word “Istanbullu” as an adjective. Istanbullu restaurants, istanbullu standarts. “Istanbullu” is used only for people. For example, I am an Istanbullu which means I am from Istanbul (like when you’re saying I am a New yorker) The correct using must be like this: Istanbul restaurants or Istanbul standarts.