Cellar room
A single table at the back of the room, surrounded by wine racks. For birthdays, business dinners and family evenings, the tasting menu is served privately in the room.
- 8-14 guests
- From 5,400 TL per person
- Menu chosen together
Cihangir, Beyoğlu · Tue-Sat, evenings only
Seven courses, twenty-four seats, one sitting.
Chef Defne Ardıçoğlu's seasonal tasting menu. Build the menu around your table here, then book with the same choices.
- Tue-Thu
- 19.00-23.30
- Fri-Sat
- 18.30-00.00
- Sun, Mon
- Closed
Open evenings · Tables open four weeks ahead.
/ Ardıçoğlu
The season writes the menu, not us. Whatever is on the counter on Sunday morning is on the plate that evening.
- 7 courses
- A tasting menu rewritten every season
- 24 seats
- One dining room; two metres between tables
- 6 guests
- Chef's table facing the kitchen counter
- 19.00
- Weekday opening; 18.30 on Friday and Saturday
/ Rooms
Chef's table
Six seats facing the kitchen counter. The hands preparing every course are right in front of you; the chef brings each dish to the table herself.
- 2-6 guests
- Friday and Saturday, 19.00
- Extra small course included
Open chef's table dates
/ Booking
Reserve your table
Bookings open four weeks ahead. For parties larger than six, ask about the Cellar room.
- Free cancellation up to 48 hours before the evening
- Your allergy choices go to the kitchen with the booking
- Guests aged twelve and over
- Closed on Sunday and Monday
Day
Guests
2
Time
Crossed-out times are fully booked.
2 guests
Tasting menu, with wine pairing
Table total 16,000 TL
/ Chef and team
Defne Ardıçoğlu
Chef and founder
She spent twelve years in the kitchens of Lyon and Copenhagen before returning to Cihangir in 2019. The team has eleven people; everyone also works one evening on the floor.
Aylin Mercan
Floor manager
Running the room since 2019; she designed where every table sits.
Hiroshi Tanabe
Sous chef
Cihangir after Osaka and Copenhagen. He runs the fish and fermentation station.
Emre Kalaycı
Sommelier
140 labels in the cellar; more than half are Anatolian grapes.
/ From the guest book
“We never would have thought of lamb neck with carob. We couldn't leave the table without asking for the recipe.”
Selin T. · Tasting menu, September
“We lost track of how three hours passed at the chef's table. Whoever brought each course told a different story.”
Murat and Ece K. · Chef's table, August
“The native grapes in the wine pairing were the real surprise. I'd never had Öküzgözü like that before.”
Kaan D. · Tasting menu, July
No. The room is dim and relaxed; comfortable evening wear is fine.
Tick it when you build your menu or add it to your reservation note, and call at least two days ahead. We adjust dish by dish for grain, dairy and shellfish.
We welcome guests aged twelve and over; the menu runs close to three hours.
Free up to 48 hours before the evening. After that, the per-person prepayment is non-refundable and the date can be changed once.
The room serves tasting menus only. An extra small course can be added at the chef's table.
/ Contact
Write to us
Write to us about the Cellar room, a gift voucher or an allergy note; we reply the same day. For a table, use the booking calendar above.
- Address
- Akarsu Yokuşu No. 14
- Cihangir, Beyoğlu, İstanbul
- Getting here
- 8-minute walk from Taksim metro
- No valet; Sıraselviler car park 250 metres away
- Lift available; the dining room is step-free, on one level