7 Mehmet Tersane

7 Mehmet opened its first Istanbul restaurant at Camiikebir Mahallesi, Taşkızak Tersanesi Caddesi No: 51A, inside the rebuilt Tersane yards on the Golden Horn. The Antalya house has cooked since 1937; this is the second door, a 250-seat room open daily from 11:00 to 00:00. Book at 7mehmet.com or call 444 07 07.

The little-known fact is the name. Founder Mehmet Akdağ was born in Antalya in 1916. After his father died, his mother apprenticed him at eight to Hacı Hasan Usta, Atatürk’s head cook, with the old formula “eti senin, kemiği benim.” When a guest complained, the usta cut the kitchen’s hair and saw a scar on the boy’s forehead that reads as the Ottoman numeral seven; the nickname stuck. On 18 February 1935 they cooked out-of-season taze fasulye for Atatürk’s Antalya visit. Two years later Akdağ lit his own coal fire at Balıkçı Hali.

His grandson, also Mehmet Akdağ, born in 1983, now signs both kitchens. Before the Tersane door opened, the family cooked a Ramadan takeover at Aliée Istanbul from 19 February to 19 March 2026 — same shipyard, a borrowed table. Horeca Mailing had the permanent restaurant opening in May. Müdavim’s Naz Kavas sat the room in August 2026.

The Istanbul card keeps the Antalya signatures: Bamya Kızartması with yoghurt and browned butter; Taze Otlu Kuru Cacık with sour fruit and herbs; Balkabağı Dolması from geographically indicated Antalya pumpkin; Antalya-style keşkek; Karidesli Cive with shrimp, tomato, rice and basil; white grape leaf in early-harvest olive oil. Offal and grill run to İstanbul kokoreç, Tereyağında İşkembe and Tavada Dana Bonfile. Sweets include Portakallı Leblebi Helvası, pumpkin muhallebi and kabak tatlısı with tahini and buffalo kaymak. Kıymalı su böreği still uses the 1937 dough.

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