About Us

Gecekuşu opened in 2019 on the seventh floor of a building that carries Karaköy's shipyard and harbour past. The building was put up in the early twentieth century as a store for ship parts and ropes. Architect Cenk Durukan kept its brick walls and iron beams and turned the top floor into a 40-seat room and a 70-seat terrace facing the Golden Horn.

Why Anatolian vineyards?

Food writer Melis Durukan spent ten years travelling the wine regions from Thrace to Eastern Anatolia and meeting small producers. What she saw was that Anatolia is one of the oldest vine-growing lands in the world, home to hundreds of native grape varieties. Gecekuşu grew from the idea of telling that diversity at a table in Istanbul.

The kitchen

Chef Barış Okyay makes small plates inspired by the cooking of the seven regions on our wine list. Anatolian cheeses with geographical indications, seasonal vegetables and regional recipes are the foundation of our menu. For guests who don't drink, we have an alcohol-free pairing menu of grape must, sherbets and brewed teas.

Our responsible service principles

• We do not serve guests under 18; alcohol is not sold or served to anyone under 18.
• Under Law No. 4250, our website shows no prices for, promotions of or sales of alcoholic drinks.
• Our team is trained in responsible service, and service stops in cases of excess.
• Water is free, and we help call taxis home.

Our kitchen follows the hygiene rules of the Turkish Food Codex; our food business registration number is TR-34-K-142906.