Istanbul's food culture is extraordinary. Breakfast (kahvaltı) is a spread of white cheese, kaymak (clotted cream), honey, olives, tomatoes, cucumbers, eggs, and breads — best experienced at a proper kahvaltı salonu in Besiktas or Kadikoy. Balık-ekmek (fish sandwich) from boats moored at Eminonu is an iconic lunch.
Meyhanes (Turkish taverns) in Beyoglu's Nevizade Sokak serve meze and raki into the night. Döner and iskender kebab are best in Eminonu; lahmacun (thin Turkish pizza) and pide are found at simple lokantalar. Karakoy's milk pudding shops (muhallebici) and Turkish delight from Ali Muhiddin Haci Bekir since 1777 are traditions worth preserving.