Mandolin Aegean Bistro opened in December 2009, founded by Anastasia Koutsioukis and Ahmet Erkaya, inside a restored 1940s home built around a garden and outdoor patio that has become one of the property's defining features. The cooking draws on both Greek and Turkish coastal traditions, built on local ingredients prepared with Aegean technique.
The menu runs a la carte across mezes, salads, flatbreads, and mains. Mezes include grilled octopus, mussels in white wine and oregano, baked feta with heirloom tomatoes, tuna crudo with pomegranate vinegar, and Ali Nazik — ground lamb over smoked eggplant yogurt. Flatbreads bring a spicy Mandolin kebab of house-blended beef and lamb, while mains range from beef souvlaki with sumac onion salad to Greek spaghetti with spiny lobster.
Michelin awarded Mandolin a Bib Gourmand in its 2026 guide, and the restaurant has also been counted among the city's more notable dining addresses by local critics.
The menu runs a la carte across mezes, salads, flatbreads, and mains. Mezes include grilled octopus, mussels in white wine and oregano, baked feta with heirloom tomatoes, tuna crudo with pomegranate vinegar, and Ali Nazik — ground lamb over smoked eggplant yogurt. Flatbreads bring a spicy Mandolin kebab of house-blended beef and lamb, while mains range from beef souvlaki with sumac onion salad to Greek spaghetti with spiny lobster.
Michelin awarded Mandolin a Bib Gourmand in its 2026 guide, and the restaurant has also been counted among the city's more notable dining addresses by local critics.