The best way to understand the city is through its food, and the best guide is a Michelin-star chef who knows where to find succulent doners, crisp calamari and rich taramasalata Saturday morning, 10am, and I’m sitting at a café table on a cobbled street in the Beşiktaş neighbourhood of Istanbul, sipping a glass of çay (Turkish tea) and waiting for breakfast. By the café entrance, a plump, grey-haired man in a crisp white apron is sharpening a knife, before slicing through what is generally... Read this story
