Park Fora Fish and Seafood Restaurant, Trademark Savor in the Bosphorus It brings all the delicacies of the sea and fish togetherin Istanbul Kurucesme, in company with the magnificent view of the Bosphorus - a blend of blue and green hues.
Park Fora Fish and Seafood restaurant, the first name that springs to mind when "Fish in Bosphorus", "Seasonal Fish" or "Fabulous Fish" is articulated, continues to transform the meaning of Bosphorus and fish with its 40 years of experience.
Why is consuming fish in its season important for Park Fora? Which fish should be consumed in which month/season? Although the tastes of fish vary depending the species, it is extremely important in terms of taste which fish are eaten in which season.
The first things to come to mind when you say seasonal fish...
The most delicious fish of January are mackerel, bluefish and horse mackerel.
Moreover, striped red mullet, mullet, grey mullet and gurnard are the most abundant fish in January.
February is the beginning of the turbot season. Young bluefish, silverside, anchovies, bonito, mullet and seabass are among this month's flavors.
In March, silverside, haddock, turbot and mullet fish are tasty and abundant.
Red mullet, sea bass and seabram are the fish of April.
May is a very rich season in terms of sea creatures and fish. Red mullet, lobster, sea bass, striped red mullet, flounder, swordfish, gurnard, and shrimp are the flavors consumed this month.
In June, leerfish, tuna and sardines can be consumed.
Sardines and dentex are the most delicious fish of July.
Swordfish and gurnard are very abundant in September.
October is one of the liveliest months of the fish season. Red mullet, gilt-head bream, swordfish and sea bass are delicious. It is especially when Atlantic bonito are the most delicious.
November is the month for bluefish, atlantic bonito and striped red mullet. Also in November is the busiest flow of bonito.
December is the time when the Anchovy is the most delicious and abundant.
The fish consumed in their own season will be healthier and tasty. When a fish should be consumed is as much important as how it is cooked. Park Fora's own fish cooking methods are what our motto "Fabulous Fish" stands for. Grilled, fried, poached, salted, Meunière, tandoori and baked fish are among these.
Park Fora, both a leader among the classical fish restaurants and industry pioneer in innovations, with its menu including many surprise flavors and novelties such as crustacean and oyster aquarium, is the answer to the questions like "Best king crab in İstanbul", "the best oysters in Istanbul", "Best lobster in Istanbul", "best caviar in Istanbul" and "Where to eat the best paella in Istanbul?" questions.
The following are some of the classic cold cuts in Park Fora:
Salted Bonito, Mashed Roe, Shrimp Salad, Octopus Salad, Stuffed Mussels, Artichoke, Eggplant Salad, Fish Egg, Sea Beans, Hummus and Fava.
Some of the innovative cold cuts of Park Fora are:
Marinated Sea bass, Fora Crayfish, Imbros Salad, Fish Bacon, Marinated Salmon and Shellfish of the season.
The following are some of the classic hot appetizers in Park Fora:
Fried Calamari, Grilled Jumbo Shrimps, Shrimp Casserole, Fried Mussels, Grilled Calamari, Grilled Octopus.
The following are some of the innovative hot appetizers in Park Fora:
Oven Roasted Octopus, Fish Ravioli, Fish Patties, Fish Roast, Seafood Crepe, Mussel Stew, Moulmarine, Fish Meatballs, Seafood Kokorec, Fish Pastry, Shrimp with Aubergine Puree, Oven Roasted Oysters.
Some of our desserts that will spoil your taste buds from Park Fora cuisine:
Our classic desserts are: Chocolate Souffle, Oven roasted Quince with syrup, Oven roasted Pumpkin with syrup, Oven roasted Figs, Roasted Halva.
Our new savours; Semolina Dessert and Parfait.
We look forward to hosting you to share this journey that leaves unforgettable delicacies in their guests' memories with the blue of the sea in the natural background from hues of green.