The story
On Istiklal Caddesi in Beyoğlu, Kaymakçı has earned a 4.6-star reputation as a historic destination for water buffalo kaymak. The café’s traditional breakfast spread—featuring kaymak, sucuk, beyaz peynir, and tulum peyniri—draws locals and travelers alike, offering a taste of Istanbul’s rich dairy heritage.
Mark Wiens called it an “incredible, historic spot for the best kaymak in Istanbul,” served as part of a “fantastic breakfast spread.” On a second visit, he marveled at the “thickest buffalo milk kaymak and honey,” paired with a “unique water buffalo sujuk” that made for a “truly spectacular breakfast.” For an authentic taste of Istanbul’s dairy heritage, Kaymakçı remains an essential stop.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers rave about the sujuk, a spiced sausage that steals the show with its rich, smoky flavor. The overall vibe is a warm, rustic celebration of simple, hearty Turkish comfort food.
“This kaymak is made from 100% fresh buffalo milk, and it's the thickest and richest you can get in the city. Look at how rich, how creamy and milky it is, and then they drizzle a generous amount of honey right on top. When you get a piece of that cream mixed with the honey, it's just melting and dripping — it's like half liquid, half cream consistency. That is something truly spectacular.”
“This kaymak is made from 100% fresh buffalo milk. It's so rich and creamy, almost like a half-liquid, half-cream consistency. When you spread it on bread and drizzle honey on top, it just melts in your mouth. It tastes incredibly fresh and natural, like condensed whipped cream mixed with cottage cheese. This is the king of the Turkish breakfast table.”
What creators say
2 creators have covered Kaymakçı. Most active: Mark Wiens
- Mark WiensLoved
Best STREET FOOD in Türkiye!! 🇹🇷 49 Turkish Meals - Istanbul to Gaziantep! [Full Documentary] · @ 1:42
An incredible start to the day with the thickest buffalo milk kaymak and honey, plus a unique water buffalo sujuk — a truly spectacular breakfast.
Dishes mentioned
Kaymak
This kaymak is made from 100% fresh buffalo milk, and it's the thickest and richest you can get in the city. Look at how rich, how creamy and milky it is, and then they drizzle a generous amount of honey right on top. When you get a piece of that cream mixed with the honey, it's just melting and dripping — it's like half liquid, half cream consistency. That is something truly spectacular.
Sujuk
This is sujuk, a Turkish sausage typically made from beef, but here they use their own water buffalo meat. The flavor of the water buffalo, all the spices and seasonings, the richness of the butter, and then the sweetness of the kaymak — that combination is incredible.
- Mark WiensLoved
Epic Turkish Food Tour!! 🇹🇷 10 MUST-EAT Turkish Foods in Istanbul, Turkey! · @ 2:00
An incredible, historic spot for the best kaymak in Istanbul, made from water buffalo milk, with a fantastic breakfast spread.
Dishes mentioned
Kaymak
This kaymak is made from 100% fresh buffalo milk. It's so rich and creamy, almost like a half-liquid, half-cream consistency. When you spread it on bread and drizzle honey on top, it just melts in your mouth. It tastes incredibly fresh and natural, like condensed whipped cream mixed with cottage cheese. This is the king of the Turkish breakfast table.
Sucuk
This sucuk is made from water buffalo meat, which gives it a unique flavor. It's packed with spices and seasonings, and the richness of the butter really comes through. The savory, spicy flavors make your mouth salivate immediately. It contrasts beautifully with the sweetness of the kaymak.
Beyaz Peynir
This white cheese, which is like feta, is incredibly buttery and not as crumbly as some feta I've had. It has a wonderful strong taste and a silky, rich texture. It's really high in oil content, which makes it feel so luxurious.
Tulum Peyniri
This tulum cheese is made from sheep's milk and has a lot of flavor. You can really taste the pastures and the sheepiness of it. It's rich, salty, and delicious, with that aged, fermented complexity.
