Olive Anatolian Restaurant occupies the rooftop of Hotel Yasmak Sultan. The address is the same — Ebusuud Caddesi No:12, Sirkeci — so for guests staying here, reaching the restaurant is a lift ride.
The kitchen works from Ottoman and Anatolian recipes. Olive oil mezes, hand-made manti, slow-cooked lamb, fish from the Bosphorus and traditional desserts form the backbone of the menu. Vegetarian and gluten-free dishes are not set apart in a separate section; they sit within the a la carte menu alongside everything else.
Vegan menu
A separate vegan menu is prepared for guests eating entirely plant-based. Every dish on it is plant-based: no dairy, no eggs. Olive oil dishes, mezes, grain salads and keskek form its core, and vegetarian guests can order from it comfortably as well.
Drinks
The drinks list leans deliberately towards Turkish vineyards. The selection runs from the Aegean to Thrace and from Central to Eastern Anatolia, placing native grapes such as Okuzgozu, Bogazkere, Kalecik Karasi and Narince beside international varieties. Alongside the wine there are signature cocktails, a raki table, and a whisky and cognac selection, as well as cocktails made without alcohol.
If you have an allergy or a particular dietary preference, mentioning it when you book is enough; the kitchen makes the adjustment easily when told in advance.
From the terrace the historic peninsula and the Bosphorus are visible at once. Morning light comes with breakfast, sunset with dinner.