This board has hosted a lot of debate on the merits of Abracadabra, the Turkish fusion restaurant on the Bosphorus. Since Abracadabra's closing, it seems chef Dilara Erbay's interests have returned to the Anatolian breadbasket. Datli Maya is a tiny bakery with a wood burning oven in the Cihangir and, IMHO, one of the most exciting new eateries in town. A glance at the menu- lahmacun, pide, simit, tepsi kebabi, guvec- looks fairly familiar but there's much to be said about the results. Dilara and her baker (from Antakya) are producing authentic and often hard to find regional specialties with high standards in a relaxed environment one would expect from a Dilara. Everything emerges from that oven delicious yet familiar.
I hope this humble business will encourage other chefs in Istanbul to reconsider how exceptional Anatolian cuisine can be without fusing it and accept that an excellent meal need not be so costly.