When Semsa Denizsel opened Kantin in 2000, she wanted to both remind Istanbullus of their culinary heritage and introduce them to the idea of slow food. Her trademark citir (baked flatbreads) change often, according to whatever vegetable and meat toppings are available at the organic bazaars. Customers can enjoy them in the Euro-style bistro and patio upstairs, or order take-out in the downstairs bakery along with desserts, bread, cheese, and gourmet condiments. Located in the posh neighborhood of Nisantisi, the lunch hour floods Kantin with suits from the surrounding businesses.
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