(Closed in the summers, check out müzedechanga)
Open since 1999, Changa is the recipient of a “Best New Restaurant” award (Wallpaper – Design Awards 2007) and has been featured in numerous local and international magazines and newspapers. It is under the consultancy and supervision of world renowned chef Peter Gordon.
The food is excellent from the sweet quince, earthy chestnuts and Brussel sprouts in the rich and satisfying main course – ‘Roasted Chicken with Port Sauce’, to the earthy celeriac and pears in the zeytinyağlı (olive oil dishes). There is also a wonderful ambiance, with considerable excitement elicited from the glass ceiling of the kitchen, which you can walk over to watch the expert chefs at work.
The Changa menu is chockfull of fresh, locally produced food items. Almost everything on the menu is seasonal and they adapt popular dishes when the seasons change. Changa’s menu consists of “contemporary” international dishes with a Turkish flair and deals largely with Asian flavor components to compliment Turkish food items that are in season. Besides the a la carte menu, a tasting menu (for two or more people) is available. Changa also has a private dining room, with a capacity for a minimum of 12 guests and up to 30 guests. Their “sister” restaurant Muzedechanga opened in 2005 and is located at the Sakıp Sabancı Museum.
We’d like to give a list of recommended dishes, but everything at Changa is unrivalled, so we suggest that you go there with a few friends and try a variety of their delicious dishes.
Changa's New Menu: Choosing is Almost Impossible; by Feride Yalav