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THE NEW YORK TIMES: “Healthful Dishes in the Ottoman Tradition”

BOSPHORUS brings new flavors to the county with a compendium of dishes reflecting cooking traditions from far-ranging regions that were once part of the vast Ottoman Empire.

Today, this wonderfully diverse cuisine is the product of Turkey’s proximity to numerous bodies of water and its gentle climate, which accounts for several growing seasons a year. A Turkish friend once remarked that in terms of agriculture, Turkey is completely self-sufficient; it produces everything except pineapples.

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