Back to restaurantsChoose Istanbul
TR / EN
Interior and atmosphere at Tavacı Recep Usta Bostancı
Interior and atmosphere at Tavacı Recep Usta Bostancı
Interior and atmosphere at Tavacı Recep Usta Bostancı
A carefully presented dish from Tavacı Recep Usta Bostancı
A carefully presented dish from Tavacı Recep Usta Bostancı
A carefully presented dish from Tavacı Recep Usta Bostancı
A carefully presented dish from Tavacı Recep Usta Bostancı
A carefully presented dish from Tavacı Recep Usta Bostancı
A carefully presented dish from Tavacı Recep Usta Bostancı
A carefully presented dish from Tavacı Recep Usta Bostancı
Interior and atmosphere at Tavacı Recep Usta Bostancı
Interior and atmosphere at Tavacı Recep Usta Bostancı
Interior and atmosphere at Tavacı Recep Usta Bostancı
Interior and atmosphere at Tavacı Recep Usta Bostancı
Interior and atmosphere at Tavacı Recep Usta Bostancı
1 / 15
Altıntepe, Istanbul

A rooted Bostanci-area address built for groups around stuffed ribs, tava dishes and generous shared plates

Tavacı Recep Usta Bostancı

Anatolian · Celebration

₺₺₺

Altıntepe, Maltepe

A rooted Bostanci-area address built for groups around stuffed ribs, tava dishes and generous shared plates. The menu keeps a clear diyarbakir and southeastern anatolian focus while food and setting work as one; this venue earns its place through a complete experience, not reputation alone.

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
View profile
Call for a table
CallInstagramWebsite
Do you run this restaurant?
Why go

For a diyarbakir and southeastern anatolian experience in Altıntepe that combines a strong sense of place with careful service.

A rooted Bostanci-area address built for groups around stuffed ribs, tava dishes and generous shared plates. The menu keeps a clear diyarbakir and southeastern anatolian focus while food and setting work as one; this venue earns its place through a complete experience, not reputation alone.

Order this

Centre the table on stuffed ribs or lamb tava, then share icli kofte, meze and dessert to party size

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

Best time

Book an early lunch or early dinner before the weekend peak.

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

Opening hours
  • Mon11:00–23:00
  • Tue11:00–23:00
  • Wed11:00–23:00
  • Thu11:00–23:00
  • Fri11:00–23:00
  • Sat11:00–23:00
  • Sun11:00–23:00
Before you plan
  • ReservationsCall the venue to check table availability and reservation arrangements.
  • AccessibilityThe business listing notes step-free entrance, wheelchair-accessible seating, wheelchair-accessible restroom, accessible parking. Confirm lift access, entrance gradient and restroom details with the venue before visiting.
In Choose Istanbul guides

Editorial guides that place the restaurant within the right neighbourhood, occasion and pace—not in isolation.

Keep exploring

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: 31 Aug 2026
Sources and corrections policy