From the kitchen
Let’s start with the meze tray: planning a shared table
From the meze tray to warm plates at Hayat Cihangir: a few notes on balancing different appetites, shared dishes and a possible main course.
Planning a shared meyhane table is easier when you start by asking what everyone would like to eat. At Hayat Cihangir, you can begin with the meze tray and then consider warm plates such as yaprak ciğer, fried calamari or grilled prawns. Deciding early whether anyone wants a main course makes the rest of the selection more straightforward.
Listen to the people at the table first
One person may want only meze and warm plates, while another has a main course in mind too. Everyone does not need to order the same number of dishes in the same sequence. A quick conversation before ordering is enough: what shall we share, does anyone want a main course, and is there a dish someone would prefer to keep for themselves?
This is especially helpful for friends eating together for the first time. Having something everyone likes on the table is a better starting point than a long order. Tell the team separately about allergies or dietary requirements. Do not assume ingredients from a dish’s name.
The meze tray is a choice, not a checklist
Hayat’s à la carte menu includes familiar meyhane dishes such as fava, artichoke, topik and lakerda. Think of them as options for your table rather than a compulsory sequence. Start with a few dishes everyone wants, then ask the team about seasonal products and what is available that day.
The aim is not to order everything you see. It is to make room for the plates you would enjoy eating together. Asking about an unfamiliar meze before ordering is a natural part of the meal. With a shared plate, it helps if everyone has the same information.
Think about warm plates and main courses together
Yaprak ciğer, fried calamari and grilled prawns are among Hayat’s warm plates. If people also want a main course, tell the team when ordering these dishes. That way, the rest of the meal is not determined only by everyone’s appetite at the first order.
If you have a main course in mind, browse that section too. Discuss a fish preference alongside daily availability. Sharing when you would like the dishes to arrive can help the food and conversation find their own pace. This is a way to plan the evening together, rather than a fixed service sequence.
À la carte or a shared set menu?
If there are at least four of you, you can also look at Hayat’s set menus, with or without a main course. À la carte gives you room to choose dishes individually. A set menu makes it easier to discuss a shared selection. The choice depends on your group’s appetite and the sort of table you have in mind.
The current set menus cost 3,600 TRY per person with a main course or 2,600 TRY without, including VAT, for a minimum of four guests. Read the current menu contents and ask the team about drink allocation for your group. With those details clear, it is easier to decide which option suits the table.
A few more questions
Is everything on the meze tray available every day?
Ask the team about seasonal products and daily availability. The selection shown on the website does not mean every dish will be available every evening.
When should I mention dietary requirements?
Discuss them with our team when planning your reservation, then check again before ordering. Ask directly about ingredients and preparation; do not infer suitability from the dish’s name.
Information and links
Hayat Journal articles are prepared with AI assistance using Hayat Cihangir’s brand guide and verified restaurant information. Please speak to our team about current availability, ingredients and any special requests.
