Ayşe Kaya

I didn't start out as a food writer. During my studies at Boğaziçi University, I was just a student looking for the best weekend brunch spots in Istanbul. Thing is, every guide I found was either outdated or written for people who already knew the city. So I started exploring on my own — documenting everything from the tiny neighborhood cafés to the trendy rooftop spots overlooking the Bosphorus.

Those personal weekend adventures turned into something bigger. I realized Istanbul's breakfast traditions were genuinely special, yet largely misunderstood by English-speaking visitors. The difference between a serpme spread and a curated plate-style brunch? The significance of specific cheese varieties? How to navigate a traditional Turkish breakfast without looking completely lost? These weren't things most guides actually explained.

Over the past 12 years, I've systematically documented Istanbul's brunch ecosystem across eight different neighborhoods. I've worked with café owners, food historians, and hospitality professionals. I've tasted hundreds of interpretations of Turkish breakfast — from the most traditional spreads featuring local cheese, olives, honey, and fresh bread, to modern interpretations that blend Turkish customs with international preferences. I've watched the city's café culture evolve from all-you-can-eat serpme formats to carefully curated plate-based experiences.

What fascinates me most is how breakfast is where Turkish hospitality genuinely shines. It's not rushed. It's not transactional. It's a moment where locals and visitors alike slow down, gather with friends or family, and appreciate the simplicity of good food and better company. My goal is helping English speakers experience that authenticity — understanding the culture, navigating the neighborhoods, and finding their perfect lazy weekend morning in Istanbul.

Whether you're looking for a seaside café in Moda with morning views, a rooftop spot in Karaköy with Bosphorus panoramas, or an authentic neighborhood serpme experience, I've got the details. My work bridges the gap between tradition and contemporary café culture, between practical recommendations and cultural context.