In Nişantaşı, we carry on the esnaf lokantası tradition by today's standards.
Two mothers in the kitchen, fresh pots every day.
Nezaf Ev Yemekleri
In Nişantaşı, Nezaf carries on the tradition of the esnaf lokantası, the Turkish lunch restaurant for working people, by today's standards. To us, a lokanta isn't just a place to fill up. It's a table the same person comes back to tomorrow.
That's why the menu isn't fixed. Every day a different dish goes into the pot and a different tray comes out of the oven.
The kitchen is run by two mother chefs, and all of our cooks are women. Home-kitchen standards go hand in hand with professional hygiene: if a dish hasn't turned out right, it doesn't reach the table that day.
Tea is on the house. For us, hospitality starts with small things.
Today we're a small, boutique lokanta. Our goal is to research little-known recipes from Anatolian and Ottoman cooking and bring them to the menu.
- 2
- Mother chefs
- 76
- Dishes on the menu
- 6
- Meal cards accepted
- 13
- Guest reviews
Two mothers run the kitchen, and all of our cooks are women.
Soups, vegetables, olive oil dishes, chicken, meat and desserts. The menu changes every day.
Pluxee, Multinet, Edenred, Setcard, Metropol and Token Flex.
5.0 on our Google Business Profile.
Six points, in the same order every day. They don't change, whether we're cooking or setting a table.
Mother cooks
There are two mother chefs in the kitchen. Pot dishes, oven dishes and desserts all come from the same hands.
Strict hygiene
We work by four rules: cleanliness, freshness, follow-up and order. Every spot, from the kitchen to the service area, is checked regularly.
New every day
Something new goes on the menu every day. Sometimes a main dish, sometimes a dessert.
Open, clean kitchen
The kitchen is in plain view. You can see where your food is cooked.
Simple and relaxed
Tidy table layout made for the lunch break. Quiet and easy to talk.
Seating
We serve indoors. When the weather allows, we have one table for four outside.
Nezaf's kitchen is run by two mother chefs, with the discipline of a home. Meals are planned, and the pots go on the stove early in the morning. They never serve anyone a dish they wouldn't feed their own children.
Management and events
Selda Hanım
Selda Hanım keeps Nezaf in order. The counter is set up before the day begins; reservations, special orders and catering go through her. She keeps track of who wants what in the dining room.
- Management
- Events
- Dining room
Head chef
Kader Hanım
Every dish comes from Kader Hanım's hands. The pots go on the stove early in the morning, and the trays go into the oven by her measure. A dish that hasn't turned out just right doesn't reach the table that day.
- Stovetop dishes
- Oven
- Desserts
Dining room and service
Mehmet Emin Yörük
Plates going to the tables, takeaway orders and deliveries outside the lokanta all go through Mehmet Emin. Wherever he's needed during the day, he's there. He's starting university and will stay with us part-time during the school year.
- Table service
- Takeaway
- Deliveries
Guest reviews
5.0 on Google · 13 reviews
Reviews translated from Turkish.
The owner is a very sweet woman. We had wonderful home cooking in a friendly, spotless place. Prices are very reasonable compared to other places; I highly recommend it.
Derya TokdemirGoogle · 5/5
From our table
The counter, the dining room and the day's plates.
For a closer look at the kitchen and the dining room, all the photos are on the gallery page, section by section.
Go to the gallery