Son Lokanta Fenerbahçe: Offal and Chef-Led Plates in Istanbul
We went to Son Lokanta in Fenerbahçe, on Istanbul’s Asian side, expecting a meyhane evening: a leisurely table of meze and drinks. Then the chilled beef brain, vinegar-marinated sardines, roasted leeks and bone marrow arrived, and the conversation turned to the cooking. Chef İrem Gül’s use of sauces, acidity and different cooking techniques gave us plenty to discuss. We left wanting to return.
Son Lokanta · Fenerbahçe
Chilled beef brain, vinegar-marinated sardines and bone marrow.
Fenerbahçe, Kadıköy, on Istanbul’s Asian side.
A restaurant serving chef-led meze and hot dishes, with alcoholic drinks available.
Share several starters. If you enjoy offal, add the grilled beef tongue.
From Bodrum to Fenerbahçe
As the story was told to us, Son Lokanta was first tried out in Bodrum during the summer. The team then wanted to bring the idea to Istanbul, and it found a home in Fenerbahçe. We visited while this Istanbul chapter was still young.
Evening lighting, greenery around the frontage and a setting suited to a long conversation give the restaurant its appeal. It has the relaxed feel of a table shared over drinks, while the dishes make you curious about what is happening in the kitchen. That combination was what we liked: an evening with friends in which the food became a conversation of its own.
Dana beyin söğüş: chilled beef brain with chimichurri
The dana beyin söğüş set the direction early. The brain arrived in a briny liquid, topped with chimichurri. We particularly liked the way the sauce’s brightness worked with the offal. What stayed with us was the balance created by the acidity, rather than any need to pin a name on the liquid beneath it.
We have long thought chimichurri makes sense alongside offal, and this plate was a good example of why. It became one of the dishes we remembered most clearly from the evening.
Roasted leeks and vinegar-marinated sardines
Yanık pırasa, the roasted leek dish, came with sun-dried tomatoes and olive oil. We enjoyed seeing a familiar vegetable given a different place at the table through the way it was prepared.
The sirkede sardalya—sardines marinated in wine vinegar and served with pickled onions—was another favorite. The vinegar and pickles had a clear purpose. Once again, acidity was a defining part of what we enjoyed.
We also noticed winter cacık, yogurt-topped fried vegetables, tangy celery root and ceviche on the menu. We did not try those dishes on this visit; they remain possibilities for another evening.
Bone marrow, grilled beef tongue and lamb liver
İlikli kemik, the beef marrow bone, arrived with toasted bread and a parsley sauce, described on the photographed menu as pesto. It was one of our favorite plates of the evening, and a strong starting point for anyone who enjoys offal.
The ızgara dana dil was cooked in wine before being grilled, then served with onion marmalade. We liked the combination very much. The preparation made a noticeable difference to the dish and kept us interested in the next bite.
Next came Arnavut ciğeri, listed as a 150 g portion of lamb liver with potatoes and onions. We enjoyed that too. Having brain, marrow, tongue and liver available at the same table is one of Son Lokanta’s distinguishing features. There is plenty here for a group that likes offal.
Beef cheek, followed by tahini and white chocolate soufflé
For our main course, we chose dana yanak, a 220 g portion of beef cheek. The menu describes it as slow-cooked in wine and served with mashed potatoes and chives. After the starters and hot dishes, it continued an evening we were enjoying. Other main courses were available, but this was the one we tried.
We finished with tahinli beyaz çikolatalı sufle—tahini and white chocolate soufflé. We liked its flowing center. We also picked up flavors that reminded us of mastic and citrus; those are our tasting impressions, rather than confirmed ingredients in the recipe.
Son Lokanta menu prices and value
We found the prices relatively reasonable for the care that had gone into the dishes. The figures below come from the menu photographed during our October 2026 visit. They are individual dish prices, not a per-person bill, and exclude drinks and any cover or service charges.
| Dish | Menu price | Approx. USD |
|---|---|---|
| Chilled beef brain (120 g) | 690 TRY | $13.97 |
| Roasted leeks | 530 TRY | $10.73 |
| Vinegar-marinated sardines (110 g) | 690 TRY | $13.97 |
| Bone marrow (400 g) | 880 TRY | $17.82 |
| Grilled beef tongue (180 g) | 840 TRY | $17.01 |
| Arnavut ciğeri: lamb liver (150 g) | 840 TRY | $17.01 |
| Beef cheek (220 g) | 1,600 TRY | $32.39 |
| Tahini and white chocolate soufflé | 600 TRY | $12.15 |
Dollar equivalents use the Central Bank of Türkiye’s 14 October 2026 selling rate of USD 1 = TRY 49.3929, rounded to two decimal places. They are approximate comparisons, not the restaurant’s prices in dollars. Menu prices may change.
The menu from our visit
Tap a menu photograph to open the full-size version. These pages cover cold dishes and salads, hot starters, mains and dessert.
What would we order on a first visit?
Our first choices would be the chilled beef brain, vinegar-marinated sardines and bone marrow. Add grilled beef tongue if you enjoy offal; the roasted leeks are worth considering for a vegetable dish, and beef cheek was the main we tried. Sharing a few different plates makes sense here.
Our take
Son Lokanta felt like a welcome addition to Istanbul’s dining scene. The sauces, acidity and approach to offal made the evening memorable for us. It is somewhere we would return with friends, plan a special meal or revisit simply to see what the kitchen is cooking next.
Where is Son Lokanta?
Son Lokanta Fenerbahçe
Fenerbahçe Mahallesi, Dr. Faruk Ayanoğlu Caddesi No:21/1A
Kadıköy, Istanbul, Türkiye
Before going, check opening hours, reservation availability and the latest menu directly with the restaurant.
Frequently asked questions
Who is the chef at Son Lokanta?
The kitchen is led by İrem Gül.
Does Son Lokanta serve alcohol?
Alcoholic drinks were available during our visit.
Is Son Lokanta a good choice for offal?
We tried beef brain, marrow, grilled beef tongue and lamb liver, and enjoyed the offal dishes very much.
Is it on Istanbul’s European or Asian side?
Son Lokanta is in Fenerbahçe, in Kadıköy on the Asian side.
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This is the English edition of our Son Lokanta review on Harbiyiyorum, based on the same visit and photographs.
