Robin’s

Yes it does have a wonderful view, but it’s quite unfortunately a very poorly executed, phony, second rate attempt at fine dining, as if they’d watched 2 seasons of masterchef and reckoned that they can now cook. Our party of four ended up paying 700 lira, with no fancy drinks or desserts. And for 700 lira folks, I think you deserve excellent food.
It’s just a mixed bag, my fish (Minekop) for example was cooked to perfection, but the side dishes were either too salty or underseasoned. The steak fillet was nothing special, it was cooked well, but with that dish the sides were more interesting than the meat itself. For starters the octopus was well done but the stuffed dried sunflower was mediocre. For some of the sauces you could find barely anything of it on the plate or you could barely taste anything interesting in it.
One dish had to be sent back because it was lukewarm and simply wasn’t worth what they’re charging for it.
Then there is the 75 lira charcuterie plate, which seems like it was directly lifted off from the meat section of Macrocenter. Not a single piece of meat on that plate neither looked nor tasted anything special. I still am baffled as to why they even offer such a starter.
Sorry but for the price they’re charging for, this is simply not up to par, this isn’t fine dining, it’s a complete rip off. I can only recommend this place with severe reservations, maybe after a proper dinner for a drink & dessert for that amazing view, but certainly not for dinner. I had high hopes for Robin’s, but this was just amateur hour.

Best words to describe Robin’s would be MAGICAL ! I mean who would try to deny it !? YOU ARE AT THE ROOFTOP AND HAVE ONE OF THE MOST MAGICAL VIEW’S ON THE WORLD IN FRONT OF YOU ! Come on ! It’s Galata tower !
Well I haven’t had any chance to try their cuisine but I was amazed by the view ! For me sometimes the atmosphere is much more important then their quality of food or service ! I would do anything to have such a great view like this!
ANYWAYS GO SEE THE VİEW TRUST ME YOU WONT BE DİSSAPOİNTED !

Super location and service/​attention. My friend and I found this a perfect spot for late afternoon and early evening cocktails and people watching. Music was excellent and eclectic. WC modern and spotless. The roof restaurant truly has a million dollar view. CHECK IT OUT!

I have a heavy heart writing this review as it is not a reflection of one aspect of the restaurant – food, service, ambiance – but a systematic failure that triggered each to fall from a position where either could have survived on its own, at par.
A word on the ambiance and service and how it changes the meal. The service is very stuffy and the restaurant wants to exude an international flair by having four glasses and an odd flute set that came from their distributor. The glasses are immediately taken off the table after you order anything but wine, cordial, port, or champagne for two. The terrace quickly fills up and has a decent vibe, but the tables are set for two people per, and a party of 9 or 11 was seated next to us – requiring a random chair to be wedged in between our table and the larger one. This meant that anyone that wanted to smoke (70% of Turks) had to maneuver past the random chair, kindly giving us a face full of butt twice every time they wanted a smoke. The lights went from early dinning to night club within an hour of our arrival. Did I mention no dirty martinis? They claims they had no olive juice… in the land of olives for breakfast! The server also charged my credit card twice: once for the meal and once for the service. If you’re going to pretend to be an international player please remember that everyone gets charged per transaction. Cafés know this. Why don’t you? I simply can’t allow someone else to walk into this trap like I did. Food description below. Alternate options: great, simple pizza, pasta, and good wine – Cukurcuma 49. Night club, great drinks, great vibe, tasty food – Peyote.
At $ 140 USD the meal hovered around the most expensive during our 12 days in Isranbul. 1) Drink menu: fancy words, no execution. I got a carrot martini expecting carrot juice/​water as the base and received carrot juice, cream, and a tablespoon of cinnamon on top. First sips were ok, then I was forced to sift through cream and cinnamon – frustrated, then stirred the martini myself – to get to the alchohol. Wife got a beer not finding a suitable drink. Later in the meal I tried to order a dirty martini and was told – in the land of olives and pickled things – that they couldn’t make me one more nor they give me olive juice.
2) Appetizeers: wife ordered octopus and I ordered the Yala Corbasi soup. My wife’s octopus was phenomenal; I think it was sou veid, lightly grilled, then placed on a bed of kofte-​like meat that was accompanied by a stuffed, grilled red pepper filled with the same meat and a little red pepper reduction. The Yala soup was described as a traditional soup with beans and meat. What came out was a yogurt soup base with chickpeas and little flecks of meat. I was expecting some home cooked goodness that had been a staple of Turkish meals thus far, what I got tasted like a bechsmele soup. After asking for hot sauce to add some hint of something, I asked the waiter again what the soup was and he told me «flour and yogurt». I have since done some research on Yala soup and in no way does flavorless bechsmele gruel come close to what one should expect to get.
3) Main: wife ordered chicken and I ordered beef. I really wanted to order the quail, but the waiter talked me out of it. My wife’s dish was again the favorite. Rolled chicken breast, lightly breaded and fried, accompanied by red pepper? reduction, with one whole jumbo shrimp rested ontop of a lightly seared sweet peppers. We liked this dish and only critique was that the red pepper reduction was salty and tasted like someone had let it reduce an hour too long. The beef dish consisted of four medallions three chanterelles mushroom slices, two lima beans split, a little pearl onion, celery purée, on top of a balsamic vinaigrette. Beef was cooked well, the mushrooms were cooked but oily, celery purée was amazing and could have saved the whole dish from the over reduced balsamic sauce – so over done that I couldn’t pick it up worth any bit of food on my plate, I had to scrape it off and lay it on my food. Have you ever had over-​reduced balsamic? It tastes like liquid smoke.
4) Dessert: didn’t bother. I saw champagne soup and immediately wanted out.