Rakı and fish is one of the most deep-rooted rituals of Turkish table culture — unhurried, built on conversation and the right mezes. Being right by the lake in Sapanca adds calm and elegance to this table.
How Do You Set a Good Rakı and Fish Table?
A good rakı-and-fish table has three foundations: fresh fish, balanced mezes and an unhurried pace. It starts with cold mezes, continues with small hot plates and peaks with grilled fish. Living this ritual right by the lake in Sapanca lifts the experience to a whole different level.
Mare Gastro interprets this classic table with Aegean-inspired refinement. You can see all options on our menu.
Which Mezes Suit Rakı Best?
A balanced meze selection is the heart of the table. Aegean cuisine's olive-oil dishes and fresh herbs create a refreshing balance alongside rakı:
- Charred eggplant and olive-oil vegetables
- Purslane and seasonal greens
- Artichoke and broad beans in olive oil
- Seafood mezes — poached shrimp, octopus
These mezes offer a light, refreshing start, preserving the table's balance until the end.
Which Fish and Seafood Should You Choose?
Fresh fish is the main character of the table. At Mare Gastro's kitchen, seafood is sourced daily; grilled fish, grilled octopus, pan-seared calamari and jumbo shrimp stand out depending on the season. Freshness matters as much as the right cooking.
You can get to know all our seafood and the day's catch through our seafood guide.
A Rakı and Fish Evening Right by the Lake
Rakı and fish is an unhurried table, so view and atmosphere matter. A table set in the garden of Didi Otel, against the cool of the lake, extends the pleasure of conversation and flavor. You can check our location.
