Between Asia and Europe lies the Bosphorus Strait, the gateway to Istanbul, Turkey’s most populated and largest city. A distant array of dining options abound, from the international cuisine at the higher-end hotels to the native cuisine featured at the numerous Turkish cafeteria-style bistros called lokantas. Kebabs, one of the staples in Turkish cuisine, are available throughout the city, with meat (frequently lamb) being used most commonly.
Lamb, whether it is cut into chunks or ground up, is also served stuffed into pita bread. Grains, seafood, and vegetables are very prevalent in most Turkish cuisine, with fresh fish often grilled with lemon and olive oil being the most common entree. Garlic, cumin, oregano, sage and yogurt are used on a regular basis, giving Turkish cuisine a flavor that separates from the other menus globally. And no dessert could exist complete without baklava or phyllo pastry with its chopped nuts and honey, or one of the many puddings and rice dishes.
Istanbul is literally loaded with fine dining establishments, from the extremely casual to the black-tie affairs. Though there is a wide rich garments.

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