Old Friend,
New Conversations...

Traditional Anatolian flavours are being  reinvented at courteous Kiva.

Old Friend,
New Conversations...

Traditional Anatolian flavours are being reinvented at courteous Kiva.

Old Friend,
New Conversations...

Traditional Anatolian flavours are being reinvented at courteous Kiva.

Old Friend,
New Conversations...

Traditional Anatolian flavours are being reinvented at courteous Kiva.

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Everything began with a single pursuit! When rowing in Anatolia’s endless ocean of flavours, we discovered that this ocean was limitless, Anatolia was overflowing with riches! This search and wish to discover was increasing by the minute and knew no bounds, so; while considering what more we could do, what else we could offer, we said to ourselves why not have a unique concept.

As our very original flavours can’t fit into books, kitchens or on tables; as our conversations are endless and our love only increases, tonight all are invited to the assembly of friends at Kiva Bomonti. Created by our chef Deniz Sahin herself, the assorted mezzes bring to mind the most special and oldest of taverns and create enchanting tables which are key to sparkling conversations. Kiva Bomonti, with its tavern concept provided in its winter garden, is the new go-to place in the evenings for those who miss the spirit of old Istanbul!  An established address, especially for a “Women’s Night,” Kiva Bomonti invites to the table everyone who wishes to enjoy an elite, memorable and special evening.

Come on then; raise your glasses; to aspirations, dreams, friendship and love...

New Flavours from Traditional Anatolia...

Regional Tastes

Unique Anatolian flavours from past to present,
now fresh on your tables

CELERY WITH OLIVE OIL

CELERY WITH OLIVE OIL

The flavour of celery meets oranges, apricots and olive oil

PINTO BEANS WITH OLIVE OIL

PINTO BEANS WITH OLIVE OIL

It is a  classic Armenian dish,  where both fresh and dried beans are cooked only with extra-virgin olive oil over a low heat for about four hours. The Pinto bean, essential to the raki tables at  Kiva; is an herbaceous plant of the legume family. It can be separated from the standard green beans with its pink and white outer shell and mostly white inner grain.

Lentil Spread

Lentil Spread

Lentil spread can actually be considered a variation of fava bean puree. Enriched with various spices and always served with crispy fried onions, this mezze is one of the flavours of the Antalya region.

CIRCASSIAN CHICKEN

CIRCASSIAN CHICKEN

This Circassian flavour was presented to the Anatolian cuisine by  the ethnic people of  Circassia and Georgia. Flavoured with Chicken meat, walnuts, melba toast and  spices, this original  mezze is freshly made and served daily at Kiva.

Hummus

Hummus

It is made and consumed as a traditional flavour in Arab countries, Israel, Turkey Armenia and Greece. Initially served at breakfast in the Hatay region, it eventually started to take its place at the dinner tables over time. . It is traditionally consumed alongside pita bread, tomatoes and pickles. It is a made by adding lemon juice, garlic, salt, cumin, red pepper and olive oil to chickpeas and tahini.  In accordance with tradition, it is served with okra pickles, tomatoes and hot flatbread at Kiva.

Fish Roe

Fish Roe

Is an appetiser made from processed fish eggs which has a fish flavour and is much more flavoursome than fish. It is a source of omega3. It is extra special in comparison to some other raki accompaniments and has a flavour that requires skill to create. This taste, created with the adding of lemon and olive oil, has now become a legend at Kiva. With its pink colour and exploding of eggs in your mouth, it is one of the classics of Armenian cuisine.

Pehli-Rice

Pehli-Rice

Pehli, a taste of old Anatolia, is a ceremonial dish prepared in various ways in the cities of Tokat, Kayseri and Sivas. Generally, the rice made with the water from Pehli is an accompaniment to the dish. The secret to its amazing taste lies in the chosen lamb meat and Ayran as well as the meat cooking in its own stock, which is one of the most important taste factors.

NECK MEAT WITH BRAINS

NECK MEAT WITH BRAINS

It is one of the least known Armenian  mezzes A quite old dish with a deep-rooted history, it is an exquisite mezze that goes very well with raki,made from lamb brains,  and neck meat, and seasoned with salt and pepper. It is served at very few places in Istanbul, perhaps even only at Kiva.

GALLERY

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Bomonti Kiva

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Tel: 0212 296 20 08  

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Kiva presents unique Anatolian flavours with a new concept at Bomonti

Kiva, which carries Anatolia’s regional delicacies of thousands of years into the present, welcomes guests to the tavern concept at its new Bomonti venue. At Kıva, where the richness and freshness of each season is reflected in its menu, the preparation is in adherence to the essence of taste and regional differences are taken into consideration, guests are brought together at Bomonti with these unique flavours. The kiva branch in Bomonti consists of 3 different sections, with a total capacity of 180 people. Kiva has 3 distinct sections named Safran, Zeytin and Paprika and can accommodate private groups within these sections. Furthermore, in the spacious Winter Garden located on the ground floor, Kiva provides its guests with a simple and comfortable atmosphere with its tavern concept. KIVA, Bomonti, with its elegant and refined atmosphere, continues to entertain its guests both during the day and in the evenings with delicious dishes each more tasty than the last and which are prepared with seasonal products. Chef Deniz Sahin, who serves the guests very special dishes due to all his knowledge and years of experience at KIVA, shall go on to prepare the unique appetizers and dishes of the taverns of old Istanbul at KIVA Bomonti. With the exquisite flavours resulting from the hands of Chef Deniz Sahin and its atmosphere which reflects the modern tavern concept, KIVA Bomonti is poised to become one of the most popular venues for female guests also. At KIVA, where everything from the design to the meals reflects the identity of Anatolia, Anatolian speciality appetisers and flavours with their own distinct interpretation are prepared to serve guests during the day. However at night, it shall soon become a place frequented by those seeking the enjoyment of old Istanbul taverns.

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