About us
Turkey's True Taste
çiya kebap started its operations in 1987 in a modest shop in kadıköy bazaar. its specialties include kebabs, lahmacun (turkish flatbread with minced meat), and pide (turkish flatbread). musa dağdeviren, the founder of çiya , was born in 1960 in nizip, gaziantep. his main profession is baking. between 1987 and 1998, he worked alongside his masters at the kebab and lahmacun stand. baking is also a profession passed down from his mother's side. his grandfather, ekmekçi kurt ali, was a respected and beloved figure in the community, considered a master in his profession. his uncles, ammi mındık, recep açıkgöz, ağa i̇smet, sağır nazif, and ali açıkgöz, are among the well-known masters of the region. when he decided to start his own business in 1987, he envisioned not just a place that made kebabs, lahmacun, and pide, but an experimental kitchen that would preserve the fading flavors of anatolian cuisine, which he was passionate about and which were increasingly disappearing in the face of fast food. but the road was long and difficult. starting with small savings and great hopes, this journey has faced various economic difficulties, corruption, and decay, yet it has never deviated from its philosophy of loving its work, finding joy in what it does, and never compromising on quality. at the heart of this philosophy lies the understanding that "the respect you show to your work is an expression of the respect you have for yourself." since its opening, çiya has strived to distance itself from the increasingly corrupt – or even degenerate – kebab shop mentality, which is often seen as an easy way to make money. its respect for its work, combined with research and knowledge, has resulted in a rich kebab menu. while the generally known number of kebabs, including seasonal ones, is around 40, çiya , after extensive research and compilation, has reached around 100. as a result , çiya has come to be perceived as a place of discovery, where new and diverse flavors can be found, constantly striving to create something new. initially, although not very frequently, various regional dishes have been prepared alongside kebabs and lahmacun. they have been well-received; appreciation is a driving force; experiments become more frequent, and demand increases. in fact, these experiments are a manifestation of musa dağdeviren's insatiable curiosity about cooking, food culture, and history. the trials bear fruit, and the foundations of a new and different place are thus laid. eleven years after çiya 's establishment, in 1998, çiya sofrası opens on the same street, offering dishes and lost flavors from anatolian culinary culture that are now almost forgotten even in their regions, bringing old cultures to the present day. although çiya sofrası defines itself as "southeast and eastern mediterranean cuisine," it is a reflection of the infinitely rich cultural mosaic of a geography stretching from anatolia to mesopotamia, from the past to the present. dishes from azerbaijani, georgian, turkish, arabic, armenian, ottoman, syriac, seljuk, and jewish cultures are prepared and served in accordance with the traditions, customs, and beliefs of the region. three years after the opening of çiya sofrası , in october 2001, çiya kebap ii was opened with the idea of creating a more comfortable and enjoyable environment for its customers, based on the experiences gained from the first kebab and lahmacun restaurant . today, çiya continues its operations in three shops located 20 meters apart on the same street.
Casual Dining, Takeaway, Vegetarian Available, Halal, Turkish Style, Restaurant
Sofi, Baker
For 13-20 Teenagers, 2-3 Toddlers, 21-60 Adults, 4-12 Children, 60+ Senior Citizens
For Females, Males
Turkey's True Taste
çiya kebap started its operations in 1987 in a modest shop in kadıköy bazaar. its specialties include kebabs, lahmacun (turkish flatbread with minced meat), and pide (turkish flatbread). musa dağdeviren, the founder of çiya , was born in 1960 in nizip, gaziantep. his main profession is baking. between 1987 and 1998, he worked alongside his masters at the kebab and lahmacun stand. baking is also a profession passed down from his mother's side. his grandfather, ekmekçi kurt ali, was a respected and beloved figure in the community, considered a master in his profession. his uncles, ammi mındık, recep açıkgöz, ağa i̇smet, sağır nazif, and ali açıkgöz, are among the well-known masters of the region. when he decided to start his own business in 1987, he envisioned not just a place that made kebabs, lahmacun, and pide, but an experimental kitchen that would preserve the fading flavors of anatolian cuisine, which he was passionate about and which were increasingly disappearing in the face of fast food. but the road was long and difficult. starting with small savings and great hopes, this journey has faced various economic difficulties, corruption, and decay, yet it has never deviated from its philosophy of loving its work, finding joy in what it does, and never compromising on quality. at the heart of this philosophy lies the understanding that "the respect you show to your work is an expression of the respect you have for yourself." since its opening, çiya has strived to distance itself from the increasingly corrupt – or even degenerate – kebab shop mentality, which is often seen as an easy way to make money. its respect for its work, combined with research and knowledge, has resulted in a rich kebab menu. while the generally known number of kebabs, including seasonal ones, is around 40, çiya , after extensive research and compilation, has reached around 100. as a result , çiya has come to be perceived as a place of discovery, where new and diverse flavors can be found, constantly striving to create something new. initially, although not very frequently, various regional dishes have been prepared alongside kebabs and lahmacun. they have been well-received; appreciation is a driving force; experiments become more frequent, and demand increases. in fact, these experiments are a manifestation of musa dağdeviren's insatiable curiosity about cooking, food culture, and history. the trials bear fruit, and the foundations of a new and different place are thus laid. eleven years after çiya 's establishment, in 1998, çiya sofrası opens on the same street, offering dishes and lost flavors from anatolian culinary culture that are now almost forgotten even in their regions, bringing old cultures to the present day. although çiya sofrası defines itself as "southeast and eastern mediterranean cuisine," it is a reflection of the infinitely rich cultural mosaic of a geography stretching from anatolia to mesopotamia, from the past to the present. dishes from azerbaijani, georgian, turkish, arabic, armenian, ottoman, syriac, seljuk, and jewish cultures are prepared and served in accordance with the traditions, customs, and beliefs of the region. three years after the opening of çiya sofrası , in october 2001, çiya kebap ii was opened with the idea of creating a more comfortable and enjoyable environment for its customers, based on the experiences gained from the first kebab and lahmacun restaurant . today, çiya continues its operations in three shops located 20 meters apart on the same street.
Casual Dining, Takeaway, Vegetarian Available, Halal, Turkish Style, Restaurant
Sofi, Baker
For 13-20 Teenagers, 2-3 Toddlers, 21-60 Adults, 4-12 Children, 60+ Senior Citizens
For Females, Males
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Contact Info
Istanbul, Turkey
Caferağa, Güneşlibahçe Sok., 34710 Kadıköy/İstanbul, Türkiye
https://www.ciya.com.tr/
002163491902, 002164185115
Ask us
Working Hours
Istanbul, Turkey
Caferağa, Güneşlibahçe Sok., 34710 Kadıköy/İstanbul, Türkiye
https://www.ciya.com.tr/
002163491902, 002164185115
Ask us
Working Hours
Timings: SUN,MON,TUE,WED,THU: (11:30 AM – 10:00 PM)
FRI,SAT: 11:30 AM – 10:30 PM
Holidays: Closed