Çiya Kebap is a restaurant on Güneşlibahçe Sokak in the middle of Kadıköy‘s market district, on the Asian side of Istanbul. It opened in 1987 as a modest shop making kebab, lahmacun and pide, and it grew into one of three Çiya restaurants that sit within about twenty metres of each other.
The founder, Musa Dağdeviren, built the Çiya name around regional Anatolian cooking. Çiya Kebap is the grill side of that project, with a long list of regional kebabs and flatbreads alongside the daily dishes served at the nearby Çiya Sofrası.
Quick Facts
| Turkish name | Çiya Kebap |
|---|---|
| Address | Caferağa Mahallesi, Güneşlibahçe Sokak No: 38/A, Kadıköy, İstanbul |
| District | Kadıköy |
| Metro | Kadıköy (M4, Walk towards the fish market; Güneşlibahçe Sokak is a few minutes from the ferry pier) |
| Best time to visit | Weekday lunch is the calmest time. Evenings and weekends are busy. Summer is the time for the sour cherry kebab. |
| Recommended duration | 1–1.5 hours |
| Cuisine | Regional Anatolian kebab, lahmacun and pide |
| Reservations | Not verified; a walk-in place, but call ahead for groups. |
| Website | ciya.com.tr |
Reservations and Ordering at Çiya Kebap
Reservations were not verified. Çiya Kebap is generally a walk-in restaurant.
- Walk-in: usually possible; expect a wait at peak times.
- Groups: call ahead on +90 216 418 51 15 or +90 216 336 30 13.
Check the venue directly for current details.
Why Visit Çiya Kebap?
Çiya Kebap shows how varied kebab can be. Instead of a short list of skewers, the menu offers regional types with fruit, herbs, spices and sauces that rarely appear elsewhere in Istanbul. Some change with the season.
The trip is part of the pleasure. The ferry to Kadıköy, the market streets and the neighbouring Çiya restaurants make this an easy half-day outing from the European side.
Highlights of Çiya Kebap
Regional kebabs
The menu covers dozens of kebab varieties. Names listed by guides include Çiya kebabı, Frenk kebabı, Gülbahar kebabı, oruk kebabı, ekşili kebap, sarımsak kebabı and patlıcanlı kebap.
They are cooked on a charcoal grill and show the range of southeastern cooking.
Tip: Ask the staff to suggest two kebabs with different flavours to share.
Sour cherry kebab
The vişne kebabı, made with sour cherries, is a summer favourite, according to local food guides. Fruit with meat is a feature of southeastern cooking.
Availability depends on the season.
Tip: Ask whether it is on the menu when you visit in summer.
Paper kebab and quince lamb
Visitors describe the kağıt kebabı, spicy hand-minced lamb with chilli, and the ayvalı taraklı, small lamb chops in a pomegranate and quince sauce.
Both are rich, strongly flavoured dishes.
Tip: Order bread and a salad to balance the richness.
Thin, spicy lahmacun
Lahmacun, the thin flatbread topped with spiced meat, is a classic starter. Guides describe it as thin and spicy.
It works well as a first course for sharing.
Tip: Squeeze lemon and add fresh herbs before folding.
Salads and vegetarian dishes
Çiya serves salads such as zahter, made with wild thyme, and vegetable dishes. Earlier guides mention vegetable lahmacun and vegetable kebab.
Vegetarians can find several options.
Tip: Ask the staff which dishes are meat-free.
Three Çiya restaurants on one street
Çiya Kebap, Çiya Kebap 2 and Çiya Sofrası stand about twenty metres apart. Visitors report that plates pass between the restaurants, and an upper floor at Çiya Kebap looks across to Çiya Sofrası.
Çiya Sofrası focuses on daily regional dishes instead of grilled kebab.
Tip: Visit both a Çiya grill and Çiya Sofrası if you want to compare.
What to Order
- Lahmacun
- Kağıt kebabı (paper kebab)
- Vişne kebabı (summer)
- Ayvalı taraklı (lamb chops with quince)
- A regional kebab of the day
- Zahter salad
Atmosphere
Çiya Kebap is busy, casual and loud in the best sense. Plates arrive quickly, tables fill with locals and food-minded visitors, and the market outside adds to the noise. It is a place to eat well rather than linger over decor.
The restaurant has more than one floor, so ask for an upper table if you want a view along the street. Evenings and weekends are the busiest times.
History of Çiya Kebap
Çiya Kebap opened in 1987 in a small shop in Kadıköy market, serving kebab, lahmacun and pide. Çiya Sofrası followed in the late 1990s, and Çiya Kebap 2 opened in October 2001, giving the group three restaurants on the same street.
The founder, Musa Dağdeviren, has researched and revived regional Anatolian dishes and was featured in a season of a well-known Netflix food series. The Çiya group is often described as a living archive of regional Turkish cooking.
How to Get to Çiya Kebap
Çiya Kebap is on Güneşlibahçe Sokak in the Kadıköy market area, a short walk from the ferry pier.
- Ferry: take a ferry from Eminönü or Karaköy to Kadıköy pier and walk into the market streets.
- Metro: take the M4 to Kadıköy station and walk towards the fish market.
- Marmaray: change at Ayrılık Çeşmesi for the M4 towards Kadıköy.
The three Çiya restaurants are close together, so check the street number on a map app.
Food Nearby
Kadıköy's market has fish restaurants, pickle shops and cafes. Çiya Sofrası and Çiya Kebap 2 are on the same street, and Kebapçı İskender on Neşet Ömer Sokak serves İskender kebab nearby.
What to Bring
An appetite and a willingness to try unfamiliar flavours; take the ferry for the view.
Family Suitability
The menu has mild grilled dishes and lahmacun that suit children. The restaurant is busy and noisy, so check stairs and stroller access with the venue.
Istanbul Vibes Tips
- Take the ferry to Kadıköy; it is part of the experience.
- Ask about the regional kebab of the day and any seasonal dishes.
- Share several dishes so that you can taste more.
- Try both Çiya Kebap and Çiya Sofrası on separate visits.
- Check the street number on a map app; the restaurants are close together.
- Arrive before peak lunch or dinner to avoid a wait.
Explore Nearby Çiya Kebap
Restaurants and cafes near Çiya Kebap
Ciya Sofrasi6 min on foot from Kadıköy-İDO metroMain image: AI-generated illustration. It may not show the place exactly as it looks.
Kebapçı İskenderMain image: AI-generated illustration. It may not show the place exactly as it looks.
Train stations and river piers near Çiya Kebap
Kadıköy Ferry TerminalMain image: AI-generated illustration. It may not show the place exactly as it looks.
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FAQ: Çiya Kebap
What is Çiya Kebap?
The kebab, lahmacun and pide restaurant of the Çiya group in Kadıköy market, open since 1987, founded by Musa Dağdeviren.
What is the difference between Çiya Kebap and Çiya Sofrası?
Çiya Kebap focuses on grilled kebab, lahmacun and pide. Çiya Sofrası serves regional home-style dishes that change daily.
Where is it?
On Güneşlibahçe Sokak in Kadıköy market, on the Asian side, a few minutes from the ferry pier.
What are the opening hours?
Listings show daily opening from late morning until about 22:00, though hours vary by source. Check with the venue.
Is it expensive?
It sits at a moderate level (₺₺). Costs depend on the dishes you choose.
Do I need a reservation?
Not usually; it is a walk-in place. Call ahead for groups.
Are there vegetarian options?
Yes, there are salads and vegetable dishes, and older guides mention vegetable lahmacun and kebab. Ask the staff which dishes suit you.
How do I get there from Sultanahmet?
Take a tram or taxi to Eminönü or Karaköy, then a ferry to Kadıköy, and walk into the market.
Istanbul Vibes is a one-person project. A coffee keeps it going
Local Dishes to Try Here
KebabMain image: AI-generated illustration. It may not show the place exactly as it looks.
LahmacunMain image: AI-generated illustration. It may not show the place exactly as it looks.
Turkish Pide (Pide)Main image: AI-generated illustration. It may not show the place exactly as it looks.
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This guide is created with the help of AI and is based on official sources where available. Mistakes can still happen. Opening hours, prices, rules and other details are given to the best of our knowledge as of the date shown and can change without notice. It offers general recommendations only, not professional, legal or travel advice. Please confirm important details with the official source before you travel; you are responsible for your own plans and decisions.
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