Firuzağa remains one of Beyoğlu’s few neighborhoods that still breathes with life. Daytime coffee breaks give way to evenings shaped by music and conversation. At the heart of this rhythm stands The Popstel, a long-established social hub that blends hostel, bar, and café culture under one roof. With its vivid interior, expressive murals, and constantly flowing social energy, it has become a familiar stop for both locals and international visitors.
At the very top of this lively structure, a quieter but confident presence emerges: Ume İst. Helmed by two young chefs, Nisa Güneş and Berke Yağcı—both shaped by experience in Michelin-starred kitchens—this rooftop project draws attention not through scale, but through clarity of vision.
Balance Built Above the City
Ume İst occupies The Popstel’s rooftop terrace, offering a view that stretches toward :contentReference[oaicite:1]{index=1} and shifts character as daylight fades. The space is intimate, the number of tables deliberately limited. This conscious restraint transforms the restaurant into a controlled, calm dining experience—far removed from the usual rooftop chaos.
Pink walls, patterned rugs, a generous bar counter, and artwork scattered across the space create a warm, almost domestic atmosphere. Nothing shouts for attention, yet everything feels intentional. This mirrors Ume İst’s culinary stance: a kitchen that speaks softly, without haste, but with confidence.
Seasonality and the Chef’s Perspective
The word Ume, meaning “sour” in Japanese, is more than a name—it reflects the kitchen’s philosophy. Seasonality is central. The menu evolves regularly, shaped by both ingredients and the chefs’ current inspiration. Contemporary chef cuisine here is not about technical spectacle, but about balance and depth of flavor.
Small chef-driven plates, an international wine selection, and carefully composed cocktails define Ume İst’s offering. Starters such as Ume Caesar, Ume Croquettes (arancini), the cheese & charcuterie plate, and Shrimp Toast set the tone. Baby Potatoes with Garlic Foam and Bombay Mussels highlight the kitchen’s creative touch.
Among the main courses, the Overnight Chicken served with fennel cream and sour cherry sauce, and the Winter Agnolotti, stand out as quiet signatures. For dessert, Yamazaki Cremeux deserves its own moment—an unexpected union of chocolate, olive oil, and whisky that redefines the idea of a classic finale.
More Than a Meal, a Moment
Ume İst is not merely a dinner destination. Its bar, serving both classic and signature cocktails, makes it equally suitable for celebrations. Occasional pop-up gastronomic events, ramen nights, pizza gatherings, and DJ performances strengthen its social dimension without overwhelming its core identity.
Open from Tuesday to Sunday between 16:30 and 01:00, the rhythm here begins with sunset and stretches deep into the night. It’s a place for those who prefer lingering at the table, rather than rushing through the experience.
The Voggia Perspective
Ume İst is one of Beyoğlu’s rare addresses that doesn’t try to be “good” at high volume. A small space, limited tables, and a clear culinary vision come together to create an experience that gains value once discovered. It doesn’t chase crowded lists—it chooses the right table, at the right time. And precisely because of that, it earns a distinct place in the city’s gastronomic memory.
