11 Istanbul

The shaken, the stirred and the poured

Our chief ethic is that the highest quality ingredients possible go into every glass. Honestly prepared, with a deep understanding of how cocktail elements mix and are best presented.

Cocktail Classics and other Libations

Old Fashioned

whiskey, sugar, Angostura bitters, orange peel
(May 6, 1806 issue of The Balance and Columbia Repository in Hudson, New York)

Sazerac

bourbon, sugar, Peychaud's bitters, absinthe, Unicum, lemon twist
(1859, John Schiller, New Orleans)

Manhattan

whiskey, sweet vermouth, Angostura bitters
(1860s, unconfirmed, New York City)

Martinez

sweet vermouth, gin, maraschino liqueur, orange bitters
(1860s, unconfirmed, probably New York City)

Martini

gin, dry vermouth, orange bitters
(1860, unconfirmed, probably New York City)

Ward 8

bourbon, lemon juice, orange juice, grenadine
(1898 in Boston, Massachusetts at the bar of the Gilded Age restaurant Locke-Ober.)

Bronx

gin, sweet vermouth, dry vermouth, orange juice
(circa 1900, unconfirmed, New York City)

Daiquiri

rum, lime juice, sugar
(about 1905 in a bar named Venus in Santiago, Cuba)

Singapore Sling

gin, cherry liqueur, orange liqueur, Benedictine, pineapple juice, lime juice, grenadine, Angostura bitters
( 1910, Ngiam Tong Boon, Raffles Hotel, Singapore )

Sidecar

VS cognac, orange liqueur, lemon juice
(circa WW 1, Pat MacGarry, Buck's Club, London)

Negroni

gin, Campari, sweet vermouth
( 1919, Fosco Scarselli at Caffe Casoni, Florence, Italy )

Last Word

gin, Chartreuse (green), maraschino liqueur, lime juice
(1921, Frank Fogarty, Detroit Athletic Club, Detroit)

Blood and Sand
scotch whisky, cherry liqueur, sweet vermouth, orange juice
(1922, created for the premiere of the eponymous Rudolph Valentino movie)

Margarita

tequila, orange liqueur, lime juice
(1930s, unconfirmed)

Mojito

rum, lime juice, sugar, mint, soda water
(1931 and 1936 editions of a Sloppy Joe's Bar Manual )

Vieux Carre

bourbon, VS cognac, sweet vermouth, Benedictine, Peychaud's bitters, Angostura bitters
(1938 by Walter Bergeron, New Orleans)

Mai Tai

blanco rum, gold rum, dark rum, orange liqueur, orgeat, lime juice
(1944, Victor "Trader Vic" Bergeron, Oakland, California)

Between the Sheets

VS cognac, blanco rum, orange liqueur, lemon juice
(unknown)

Pisco Sour

pisco, lime juice, sugar, egg white
(unknown, somewhere in Peru or Chile)

Caipirinha

cachaca, lime, sugar
(unknown, somewhere in Brazil)

Petit Zinc

vodka, orange liqueur, sweet vermouth, orange juice, lemon juice
(unknown, Paul Harrington )

Lime Squid

bourbon, lime juice, lemon juice, sugar, egg white
(2008, house recipe, 11, Istanbul)

Open Arse

Zubrowka vodka, medlar reduction, Angostura bitters
(2009, house recipe, 11, Istanbul)

... and much, much more!

Unforgettably delicious cuisine

Imagine a dinner party featuring highly skilled chefs, a gathering of friends old and new, inspiring people centered around excellent cuisine and beverages. Our dining format is unique in Istanbul and brings together people who have a passion for great culinary experiences.

Tastes from the Kitchen

Akdenizli mezeler, pure tadinda, gevrek pide cipsi ile (mezes with pita)
Kozde patlican pure (fire-roasted eggplant puree)
Humus (pureed garbanzos with lemon and tahini)
Kuru cacik (yoghurt, cucumber, fresh mint and dill, e.v.o.o)

Roka salatasi, kirmizi halka sogan ve pastirma yataginda
Arugula salad with chives and shaved red onions on a bed of brezaola

Midye sote, kabugunda ve suyunda, taze zencefil ve vermut ile
Mussels au jus with fresh ginger and sweet vermouth

Firinda kizarmis tavuk; taze patates, portakal dilimi, arpacik sogani ve taze baharat ile
Sicilian-style oven-roasted chicken with young potatoes, orange sections, sweet onions and fresh herbs boquet

Vanilyali dondurma
Vanilla ice cream on a bed of toasted coconut granola, doused with peach brandy liqueur

- A sample menu, taken from our past plates. -

Dinner parties & food festivities

An evening with 11 is an evening that is sure to be remembered. More than a dinner party, more than a restaurant, more than a gathering; we create an experience that will inspire and lead to new possibilities.

Our focus is on preparing outstanding cuisine and gathering good people together for unforgettable culinary experiences. Wines are paired with the courses, which consist of the highest quality ingredients at their seasonal best.

To attend one of our dinner parties, please refer to our event calendar, select the scheduled date you would like and RSVP.

To book the space for your own private dinner group, contact us here.

Tastes from the Kitchen

Grilled Filet Mignon with Cuban Coffee Sauce
Grilled center cut Filet Mignon on Yukon Gold mashed potatoes with spinach sauté and a Bustello black coffee glaze

Mediterranean Vegetable Mezze
A phyllo wrapped parcel of pearl couscous, asparagus and zucchini on a tower of Berber spiced sweet roast peppers, baby artichokes and roasted garlic hummus finished with a cooling saffron yogurt

Golden Tom Yum Thai Lobster Soup
Medallions of fresh lobster, simmered in a coconut milk, galangal root and lemongrass broth finished with Chanterelle mushrooms and fresh cilantro

Ginger Kissed Salmon
Sautéed Chilean salmon on gingered black Thai rice with a vegetable blend of bok choy, shitake mushrooms, sweet bell peppers and a soy sake glaze

The Saigon Saffron Seafood Stew
A captivating coconut and saffron curry from Thailand with fresh market seafood and sweet peppers, finished with cilantro and a squeeze of fresh lime

Fresh Figs, Prosciutto & Arugula with Shaved Parmesan and Truffle Vinaigrette