The multicultural culinary tradition that developed in Ottoman port cities during the 19th century brought together the food traditions of Levantine, Sephardic, Greek, Armenian, and Muslim communities.

This culinary journey from Pera to Smyrna presents the shared dining culture of the period and dishes shaped by interaction among different communities. The menu includes appetizers inspired by Pera’s aperitif culture, stuffed mackerel representing the multicultural cuisine of the Bosphorus, dishes from Smyrna featuring artichokes, beans, and Aegean herbs, as well as meat dishes and desserts combining European and Ottoman culinary traditions.

The initiative aims to present, through food, the multilayered culture of 19th-century urban life in Istanbul and Smyrna and their shared culinary memory.