{"id":11866,"date":"2026-10-01T20:41:41","date_gmt":"2026-10-01T17:41:41","guid":{"rendered":"http:\/\/127.0.0.1:4180\/?page_id=11866"},"modified":"2026-10-22T18:29:17","modified_gmt":"2026-10-22T15:29:17","slug":"home","status":"publish","type":"page","link":"https:\/\/cakirestoran.com\/en\/","title":{"rendered":"\u00c7ak\u0131 Restaurant"},"content":{"rendered":"
\n
\n \"\u00c7ak\u0131<\/picture>\n
<\/div>\n
\n

FROM MALATYA TO ISTANBUL \u00b7 SINCE 1985<\/p>\n

Rooted in Malatya.<\/span><\/span>The soul of Anatolia.<\/em><\/span><\/h1>\n

The memory of a city. The character of a cuisine.
At \u00c7ak\u0131, flavour carries the story forward.<\/p>\n

DISCOVER \u00c7AKI \u2197<\/span><\/a>\n <\/div>\n

ANATOLIAN CUISINE<\/span>BA\u015eAK\u015eEH\u0130R, ISTANBUL<\/span>OUR STORY BEGINS HERE \u2193<\/span><\/a><\/div>\n<\/section>\n
\n
1985.<\/span><\/span><\/p>\n
\n

EVERY STORY HAS A BEGINNING<\/p>\n

Ours began in Malatya.<\/p>\n<\/div>\n

THE SAME NAME.
THE SAME CARE.<\/span><\/div>\n

\n
\"Two
FROM \u00c7AKI'S KITCHEN, TODAY.<\/figcaption><\/figure>\n
\n

FROM OUR ROOTS TO THE PRESENT<\/p>\n

More than
a name.<\/em><\/h2>\n

\u00c7ak\u0131 first opened in Malatya in 1985, welcoming guests for nearly a decade. When we moved to Istanbul, we left our first home in Malatya behind.<\/p>\n

Our name came with us. Today, we bring the familiar flavours of Anatolia to Istanbul, with a contemporary approach to the kitchen.<\/p>\n

READ OUR STORY \u2197<\/span><\/a><\/div>\n<\/p><\/div>\n<\/section>\n

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FLAVOURS SHAPED BY OUR ROOTS<\/p>\n

\u00c7ak\u0131's signatures.<\/em><\/h2>\n<\/div>\n<\/div>\n
\n
\n
\"\u00c7ak\u0131<\/div>\n
\n
A \u00c7AKI SIGNATURE<\/span><\/p>\n

\u00c7ak\u0131 Kebab<\/strong><\/a><\/h3>\n

Lamb, salt and embers. Flavour in its purest form.<\/p>\n<\/div>\n<\/div>\n<\/article>\n

\n
\n
\"Geleli<\/div>\n
FROM MALATYA<\/span><\/p>\n

Geleli Kebab<\/strong><\/a><\/h3>\n

A \u00c7ak\u0131 classic from the kitchens of Malatya.<\/p>\n<\/div>\n<\/article>\n

\n
\"\u00c7ak\u0131's<\/picture><\/div>\n
A FAMILIAR SIGNATURE<\/span><\/p>\n

Mahir K\u00f6fte<\/strong><\/a><\/h3>\n

Part of \u00c7ak\u0131's story, in name and in flavour.<\/p>\n<\/div>\n<\/article><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/section>\n

\n
\"AINSIDE OUR KITCHEN<\/span><\/div>\n
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BEHIND THE FLAVOUR<\/p>\n

Fine ingredients.
The right heat.
Craftsmanship.<\/em><\/h2>\n

Sometimes, the secret to flavour is knowing when to stop.
Knowing the ingredients. Understanding the fire.
Giving every plate the same care.<\/p>\n

EXPLORE OUR STORY \u2197<\/span><\/a>ROOTED IN TRADITION. MADE FOR TODAY.<\/span><\/div>\n<\/section>\n

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A DAY AT \u00c7AKI<\/p>\n

Make room for flavour.
And a moment for yourself.<\/em><\/h2>\n<\/div>\n
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Daylight, a quiet corner, a conversation that lingers.
A place with its own rhythm, in the heart of Istanbul.<\/p>\n

EXPLORE THE RESTAURANT \u2197<\/span><\/a><\/div>\n<\/div>\n

\n
\"\u00c7ak\u0131's
\u00c7AKI IN DAYLIGHT<\/figcaption><\/figure>\n
\"Pendant<\/picture>
IN THE DETAILS<\/figcaption><\/figure>\n
\"A
A PLACE FOR YOU<\/figcaption><\/figure>\n

A good meal,
a moment well spent.<\/em><\/p>\n<\/p><\/div>\n<\/section>\n

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IN THE FOOTSTEPS OF ANATOLIA<\/p>\n

One kitchen.
Countless stories.<\/em><\/h2>\n<\/div>\n

The aroma of the oven. A familiar taste.
A touch of Anatolia on every plate.<\/p>\n<\/div>\n

\n
\n
\"Sliced<\/div>
FROM THE OVEN<\/span><\/p>\n

Malatya-style
cheese flatbread.<\/em><\/h3>\n<\/figcaption><\/figure>\n
\n
\"Freshly<\/div>
A DELICATE CRAFT<\/span><\/p>\n

Lahmacun.<\/h3>\n<\/figcaption><\/figure>\n
\n
\"Milk<\/div>
A SWEET FINISH<\/span><\/p>\n

Milk halva.<\/h3>\n<\/figcaption><\/figure>\n<\/p><\/div>\n
\n

From our roots. Carried forward at \u00c7ak\u0131.<\/p>\n

A DAY AT \u00c7AKI \u2197<\/span><\/a><\/div>\n<\/p><\/div>\n<\/section>\n

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BEYOND THE PLATE<\/p>\n

Stories from our kitchen.<\/em><\/h2>\n<\/div>\n

VIEW THE JOURNAL \u2197<\/span><\/a><\/div>\n

\n <\/p>\n
\"Sliced<\/div>\n
\n
\n

A CULINARY JOURNEY \u00b7 28 SEPTEMBER 2026<\/p>\n

Malatya-Style
\u00c7ak\u0131 Restoran<\/h3>\n<\/div>\n

\u2197<\/span><\/div>\n

<\/a><\/p>\n

<\/p>\n

CULINARY CULTURE \u00b7 24 SEPTEMBER 2026<\/p>\n

Mahir K\u00f6fte<\/a> \u2013 What Is It?<\/h3>\n

READ THE STORY \u2197<\/span><\/span><\/a><\/p>\n

CULINARY CULTURE \u00b7 20 SEPTEMBER 2026<\/p>\n

Where Does S\u00fct Helvas\u0131 Come From?<\/a><\/h3>\n

READ THE STORY \u2197<\/span><\/span><\/a><\/div>\n<\/p><\/div>\n<\/section>\n

\n
\n
\"Milk<\/picture>
TWO GOOD REASONS TO LINGER<\/figcaption><\/figure>\n
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AFTER THE MEAL<\/p>\n

A little conversation.
Stay a little longer.<\/em><\/h2>\n
<\/div>\n

There is more to savour after the last bite.
A cup of coffee. A dessert to share.
And a conversation with no need to rush.<\/p>\n

Sometimes, the best pause in the day is a meal that lasts a little longer.<\/p>\n

TAKE A MOMENT FOR YOURSELF \u2197<\/span><\/a><\/div>\n<\/div>\n<\/section>\n

\"\u00c7ak\u0131<\/p>\n
<\/div>\n
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ISTANBUL, BA\u015eAK\u015eEH\u0130R<\/p>\n

Your table is waiting.<\/em><\/h2>\n

Kayaba\u015f\u0131, Park Mavera 4, Street-Level Shops
\n34480 Ba\u015fak\u015fehir \/ Istanbul<\/p>\n