Pideban
Address
Sarıyer, Sarıyer Deresi Sk. 19/A, 34450 Sarıyer/İstanbul
Editor's Note
If your route ever takes you to Sarıyer, this is a must-stop. Pideban is primarily famous for its pides, but it is also a great place to experience some of the key flavors of Black Sea and broader Turkish cuisine in one sitting. I strongly recommend trying the pide, the sütlaç, and the quince dessert when it is in season. It is a family-friendly spot that has kept its quality consistent for years, and it is somewhere I personally stop by every time I am in Sarıyer.
Döner Profile
65% Veal / 30% Lamb / 5% Minced
Wood Fire (Vertical)
Thick
Butter, Tail Fat
Key Details
- •Thick-cut Karadeniz-style döner with a richer, butter-forward profile
- •Beef is explicitly dominant at 65%, supported by lamb cuts for depth
- •Uses beef brisket, lamb brisket, and leg cuts; designed for a hearty, filling bite
- •Tail fat is included to boost aroma and richness; butter is also part of the fat profile
- •A small amount of minced meat is present, but it is not the main structure
- •Wood-fire cooking is highlighted as part of the character and aroma
- •Best aligned with the classic Sarıyer Black Sea food culture; pairs naturally with bread-based service
Marination
Minimal, Black Sea–leaning seasoning; the flavor is driven by meat quality and fat rather than an aggressive spice profile.
Meat Source
Beef brisket (döş), lamb brisket (döş), and leg (but) are used; a small amount of minced meat is included.
Reviews
Karadeniz (Black Sea)
Sariyer
Wood Fire (Vertical)
