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Seraf Vadi: the dining room and table setting
Seraf Vadi: the garden and outdoor tables
Seraf Vadi: the daylight-filled dining room
Seraf Vadi: tables prepared for service
Seraf Vadi: the restaurant interior
Seraf Vadi: the frontage and entrance
Seraf Vadi: the spacious dining area
Seraf Vadi: a carefully plated dish
Seraf Vadi: a sharing table
Seraf Vadi: a signature dish presentation
Seraf Vadi: a seasonal plate
Seraf Vadi: a hot plate ready for service
Seraf Vadi: a chef-finished dish
Seraf Vadi: a selection served at the table
Seraf Vadi: a contemporary presentation of a traditional flavour
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Ayazağa, Istanbul

Contemporary Anatolian cooking by Sinem Ozler, producer-led plates and a serious wine cellar

Seraf Vadi

Anatolian · Celebration

₺₺₺₺

7G/7 Kemerburgaz Ave., Ayazaga

Seraf Vadi translates regional Anatolian recipes into a refined contemporary language rather than a nostalgic replay. Seasonal produce, wood fire, direct producer relationships and polished service make Ayazaga a destination in its own right.

Recommended by Selin ErdemPlant-Forward Dining Editor · Istanbul
Selin Erdem — Plant-Forward Dining Editor

Selin Erdem

Plant-Forward Dining Editor

For Selin, a strong plant-forward restaurant should build its own culinary language without feeling defined by omission. She considers menu range, seasonality, allergen clarity and how prepared the kitchen is for different needs.

Areas of focus

  • Vegetarian cooking
  • Vegan options
  • Seasonal produce
  • Allergen communication

Editorial principles

  • Judge choice together with quality
  • Look for clear allergen information
  • Consider seasonality and waste
Neighbourhoods followed
Cihangir · Moda · Nişantaşı · Bomonti
Languages
Turkish · English
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Booking page
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Do you run this restaurant?
Why go

To leave the standard central route and experience Anatolian food memory alongside considered architecture, upper-tier service and a local-grape wine programme.

Seraf Vadi translates regional Anatolian recipes into a refined contemporary language rather than a nostalgic replay. Seasonal produce, wood fire, direct producer relationships and polished service make Ayazaga a destination in its own right.

Order this

Start with the wood-fired stuffed onion and lahmacun, add a vegetable dish for the table and share one of the lamb mains. Ask for a local-grape pairing from the cellar.

Our short order keeps the table focused on what this kitchen does best.

Best time

Open daily 12:00-24:00. Evening and weekend reservations are recommended; guests under 12 are not admitted after 17:00.

Timing can change the entire experience; reserve ahead when possible.

Opening hours
  • Mon12:00–00:00
  • Tue12:00–00:00
  • Wed12:00–00:00
  • Thu12:00–00:00
  • Fri12:00–00:00
  • Sat12:00–00:00
  • Sun12:00–00:00
Before you plan
  • ReservationsAn online booking link is available. Reconfirm the date, time and party size on the venue's official page.
  • AccessibilitySufficient verified detail on step-free entry, lifts and accessible restrooms is not published. Confirm your requirements with the venue before visiting.
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Choose Istanbul editorial standard
Contact details, location and editorial claims are checked before publication. Sponsored placements are always labelled.
Editorial review: Choose Istanbul Editorial Team
Last checked: 25 Aug 2026
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