Your First Meyhane: A Beginner's Guide to Turkish Taverns
Updated: 4 hours ago
Visiting a meyhane for the first time is exciting — and a little daunting. What do you order? How does it work? What is the etiquette? This guide walks you through the entire meyhane experience from start to finish, so your first visit becomes one you will never forget.
What Is a Meyhane?
A meyhane is one of the oldest institutions in Turkish dining culture. Unlike a restaurant, the focus is not on the food alone but on the entire table experience: meze is shared, conversation flows, rakı is sipped slowly, and time seems to stop. A meyhane is not just a place to eat — it is a way of life.
What Should You Order?
Start with a "karışık meze tabağı" (mixed meze platter) — a curated selection of the house's best cold appetisers. Then move to a hot meze such as shrimp casserole or Albanian-style liver. For the main course, ask your waiter for the freshest seasonal fish. Rakı is the classic drink, but wine and beer work well too.
Budget Planning
The total depends on the number of mezes, the fish and the drinks you choose; see Koço's current menu on Finedine for prices. This varies by venue, season, and how much you order.
Ordering Smart: Fish, Rakı and Timing
Fish is the biggest variable in the bill. Turbot and bluefish sit at the expensive end, while seasonal bonito, sardines and anchovies are much more affordable, and what is in season is usually the tastiest choice too. The cold meze platter is also the most filling and economical way to open the meal; add one or two hot mezes, then the fish.
For rakı, a 70cl bottle suits two to three people, while a 35cl bottle is right for two. Weekdays are generally quieter than weekends. Koço is open every day from 12:00 to midnight, and tables can be reserved on +90 216 336 07 95.
Meyhane vs Restaurant: What's the Difference?
The difference lies less in the menu than in how the table works. At a restaurant you order your own main course, eat, pay and leave. At a meyhane everything is shared: the mezes go to the centre of the table and everyone eats from the same plates. That sharing culture is what defines a meyhane.
Time is the other big difference. A restaurant dinner usually lasts an hour to an hour and a half; a meyhane evening runs three to four hours, sometimes longer.
Atmosphere sets them apart as well. Many restaurants play background music, while a traditional meyhane puts conversation first. At Koço, a century-old meyhane across from Moda Pier, there is no music: the soundtrack is the sea, clinking glasses and laughter around the table.
What to Wear
Smart casual is the way to go. Comfort matters most — you will be sitting at the table for hours.
Practical Tips
Make a reservation, especially on weekends. Ask the waiter for suggestions. Don't rush; the beauty of a meyhane meal is in letting time stretch.
Frequently Asked Questions
What do you eat at a meyhane?
Cold and hot meze, seasonal fish, and light desserts form the core of a meyhane table.
How much does a meyhane cost per person?
The total depends on the number of mezes, the fish and the drinks you choose; see Koço's current menu on Finedine for prices.
Do you have to drink alcohol at a meyhane?
No. Şalgam, ayran, or sparkling water all pair wonderfully with meze.
Can you bring children to a meyhane?
Yes — especially to quiet, music-free meyhanes with garden seating, such as Koço Restaurant.
What is the difference between a meyhane and a restaurant?
A meyhane centres on shared plates and conversation. A restaurant centres on individual dishes.
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