🐟 From the Bosphorus to Your Plate – By Park Fora
In Istanbul, fish is more than just a dish—it’s a seasonal ritual. At Park Fora, we honor the rhythm of the sea. Each season, we serve only what the waters naturally offer at their best. In this refined guide, we take you through the finest fish to enjoy in every season, so that each bite reflects the taste of time.
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🍂 Autumn – The Beginning of the Flavors
With September, the sea awakens.
The waters cool down, fish gain fat and flavor. At Park Fora, this is when our tables begin to shine with seasonal delicacies.
• Bonito (Palamut) – Arrives in September, peaks in October and November.
• Bluefish (Lüfer) – A true Istanbul classic, best from October onwards.
• Baby Bluefish (Çinekop) – Especially delicious in November.
• Red Mullet & Striped Mullet (Barbun & Tekir) – At their most delicate and flavorful this season.
At Park Fora, every autumn fish is reimagined by our chefs — where tradition meets refined technique.
❄️ Winter – Flavor from the Depths
As the sea gets colder, the flavor intensifies. At Park Fora, winter brings a refined richness to the plate—perfect for elegant evenings by the Bosphorus.
• Turbot (Kalkan) – At its peak in January and February; meaty and velvety.
• Anchovy (Hamsi) – A Turkish staple; best from December through February.
• Whiting & Silverside (Mezgit & Gümüş) – Light, delicate, and crispy.
• Horse Mackerel (İstavrit) – A winter classic, often pan-fried to perfection.
Picture this: turbot in butter, a glass of crisp white wine, and the Bosphorus. This is winter dining, the Park Fora way.
🌸 Spring – Time for Freshness and Lightness
As the sea calms in spring, some species wane, but there are still graceful options for the discerning palate.
• Grey Mullet (Kefal) – Strong flavor, ideal in March–April.
• Sole (Dil Balığı) – Thin, mild, and delicately cooked.
• Sea Bass (Levrek) – Sea-caught, grilled or baked, it shines in spring.
• Meagre & Black Sea Bream (Minekop & Karagöz) – Rich and satisfying in spring months.
Spring at Park Fora means delicate flavors, colorful mezes, and a return to freshness.
☀️ Summer – Light Tastes, Bosphorus Breeze
During summer, fishing restrictions limit the variety, but select species still grace the plate with elegance.
• Common Seabream (Mercan) – Light and flaky; best in July–August.
• Dentex (Sinarit) – A rare gem from deep waters, sometimes caught in summer.
• Pandora & Picarel (Fangri & İzmarit) – Lean fish, great grilled.
Light plates, refreshing salads, and cool drinks. This is how summer is savored at Park Fora.
🎯 Conclusion: Eat with the Season, Dine with Elegance
At Park Fora, every season brings a new story to the table. When you follow the sea’s calendar, every bite is in harmony with nature. Join us at the Bosphorus, and let each dish reflect the beauty of its time