In Sultanahmet, dinner usually begins with the view. Yet most guests who sit down on the rooftop of Deraliye Terrace start by studying the meat section of the menu. Eating a steak here, in the middle of the Historic Peninsula, between Hagia Sophia and the Blue Mosque, is not the same as eating one in an ordinary steakhouse: the grill comes with the skyline of Istanbul, the evening call to prayer and the seagulls circling above the domes.

This guide walks through the meat menu at Deraliye Terrace section by section. Which cut suits which appetite, which dish is meant to be shared, and which one is the right single portion for a quiet dinner for two? Below we look at the grill headings prepared by executive chef Necati Yilmaz and his team, the portion sizes, and what to drink alongside them.

Why Eating Meat on a Rooftop Is Different

Deraliye Terrace is a restaurant that carries the tradition of Ottoman palace cuisine into a modern a la carte menu. The meat section is where that balance is most visible: on one side the classic Turkish charcoal grill culture, on the other European plating with demi glace sauce, mashed potato and spinach sauteed in butter. The menu includes Tenderized Beef, Veal Chops, Lamb Chops, Grilled Lamb Loin, Shashlik, Ali Nazik Kebab, Grilled Meatballs, Grilled Chicken Breast, Chicken Skewers, Filet Mignon with Demi Glace Sauce and the Mixed Steak board for two.

That variety is deliberate. Some guests in Sultanahmet are travellers tasting Turkish food for the first time; others live in Istanbul and come specifically for a bone-in cut. The menu is built so that both can sit at the same table. If you are curious about the atmosphere in the early evening, take a look at our piece on why golden hour dining in Sultanahmet is unmatched.

Tenderized Beef: The Quiet Star of the Menu

The most talked-about heading in the meat section is Tenderized Beef. Served as a minimum two-person dish, the tenderloin is grilled whole, rested and then carved into slices. Resting is a simple but decisive step: it allows the juices that gather towards the centre during cooking to redistribute through the fibres, so the plate does not fill with liquid when the meat is cut and the beef stays moist.

It arrives with sauteed spinach and baked potatoes. The presentation is deliberately plain so that the flavour of the beef itself comes forward: coarse sea salt, a few sprigs of thyme and black pepper, with no heavy sauce. Because it is designed for two, it gets shared around the table, which suits the long, conversational dinners the terrace is known for. If you want to understand the flavour language behind Turkish cooking, our guide to the ten most used ingredients in Turkish cuisine is a good starting point.

Filet Mignon with Demi Glace Sauce

For guests who want a boneless, lean and very tender cut, Filet Mignon is the answer. At Deraliye Terrace it is prepared from the softest part of the beef and served with a dark demi glace sauce and mashed potato. Demi glace is a classic French sauce made by simmering beef bones for hours; because it is reduced patiently, it adds a glossy, concentrated and faintly sweet layer to the meat.

This plate is a safe choice for visitors who would rather not experiment on their first evening but still want the atmosphere of the restaurant. It is also one of the most frequently ordered dishes on romantic evenings: a single, elegant portion that requires no wrestling with a carving knife. If you are planning a romantic dinner at Deraliye Terrace, add it to your shortlist.

Veal Chops and Lamb Chops: The Taste of Bone-In Meat

Cooking meat on the bone changes its character. Bone conducts heat slowly, so the meat stays juicy for longer, and the parts closest to the bone develop a deeper aroma. The menu offers two versions of this: Veal Chops and Lamb Chops, the latter served as three pieces.

The veal chop is larger, more filling and unmistakably beefy. The lamb chop is thinner, cooks faster and is ideal for guests who enjoy the distinctive character of lamb. Both come with sauteed spinach and baked potatoes. Lamb is rarely ordered rare; the kitchen generally suggests medium, because at that point the fat begins to render and the flavour softens.

Shashlik, Grilled Meatballs and Chicken: Lighter Options

Not everyone wants a heavy cut on the same evening. Shashlik on the menu is a skewer dish built from creamy grilled tenderloin pieces, toasted bread and grilled vegetables: a sensible portion with a generous presentation. Grilled Meatballs come with grilled vegetables and rice and are the most familiar, most family-friendly option on the list.

On the poultry side there are two alternatives: Chicken Skewers and Grilled Chicken Breast, the latter served with creamy sauteed spinach. Guests who avoid red meat, or simply want a lighter dinner, are not left without a choice. Ali Nazik Kebab completes the picture with lamb skewers over roasted eggplant and garlic yoghurt, representing the Anatolian side of the grill section.

Mixed Steak: For Tables That Want to Share

If you are a large group, or you simply want to get to know the menu in one sitting, the most practical route is the Mixed Steak board. Prepared for at least two people, it brings beef tenderloin, lamb tenderloin, lamb chops, shashlik, meatballs and chicken breast together on one board, again with sauteed spinach and baked potatoes on the side.

Its advantage is that everyone at the table can taste something different. It is a frequent choice for birthdays, proposals and other celebrations. If you are planning such an evening, we recommend reading how private celebrations are organised on the terrace.

What to Drink with Meat

The classic pairing for red meat is a glass of red wine, and the menu offers red, white and rose by the glass. For guests who prefer to stay closer to the Turkish table, raki and ayran are both on the list. On the non-alcoholic side, freshly squeezed pomegranate juice, homemade lemonade and ayran all cut through the richness of grilled meat. If you want to explore further, our guide to the ten most popular drinks in Turkey is a useful companion.

After dinner the menu offers Turkish coffee, espresso and a range of herbal teas. Guests who want to move on to dessert can choose between baklava, katmer and baked rice pudding.

Doneness and Ordering Tips

With beef it is worth stating your preferred doneness. Rare leaves the centre red and cool; medium rare is the level most chefs recommend for tenderloin; medium is a more balanced choice; well done noticeably reduces the juices. For lean cuts such as tenderloin and filet mignon, somewhere between medium rare and medium is the safest range for keeping the meat tender.

Pay attention to portion sizes when you order: Tenderized Beef and Mixed Steak are prepared for a minimum of two people, and Lamb Chops arrive as three pieces. If you have already chosen a rich starter, a single-portion main course will keep the meal in balance.

Frequently Asked Questions

How many people are the meat dishes for? Most main courses are single portions; Tenderized Beef and Mixed Steak are served for a minimum of two.

Is there anything for guests who do not eat red meat? Yes. Grilled Chicken Breast, Chicken Skewers, fish dishes, pasta and salads all have their own sections on the menu.

Do I need a reservation? A reservation is recommended, especially around sunset and on weekend evenings, because the rooftop has limited capacity.

Can I see the view before dinner? For details about the location and the panorama, see our article on the terrace view in Sultanahmet.

Conclusion

The meat menu at Deraliye Terrace is not tied to a single style: it puts classic Turkish plates cooked over the dry heat of charcoal on the same page as the sauces and garnishes of European cooking. Tenderized beef is for those who want to share, filet mignon for those looking for an elegant single portion, veal and lamb chops for lovers of bone-in meat, and shashlik or meatballs for anyone who wants a lighter, more familiar dinner.

A well-grilled cut of meat on a rooftop facing Hagia Sophia, in the middle of Sultanahmet, is one of the simplest yet most lasting experiences an Istanbul evening can offer. To reserve your table and browse the full menu, visit the reservation page of Deraliye Terrace.