貝伊蒂餐廳

Beyti is a destination restaurant in Florya, in Istanbul's Bakırköy district. The operator traces the business to a small Küçükçekmece venue in the 1940s and describes the present Florya restaurant as a 450-seat setting. The restaurant's own account centres on Beyti Güler's selection, resting, seasoning and charcoal cooking of meat. This makes Beyti a specific meat and kebab meal rather than a generic stop for every kind of Istanbul food. Its western location also matters: plan it around Florya or Bakırköy instead of treating it as a quick extension of a historic-peninsula walk.

The operator menu separates cold and warm starters, grills, desserts and drinks. Named food choices include hummus, imam bayıldı, su böreği, grilled meatballs, döner, yoğurtlu kebab, lamb shish and Beyti kebab. The menu also distinguishes portion sizes and lists mixed grills alongside individual cuts. Use those categories to decide whether the group wants a focused kebab plate or a longer shared meal. The menu is dated 4 July 2026 and can change, so its current dish list is evidence of the restaurant's format rather than a promise that every item or portion will be available on the visit date.

Beyti works as a full table meal rather than a snack stop. A single grill plate is the shortest useful format; starters, shared grills and dessert turn it into a longer destination meal. Decide that format before travelling to Florya, then leave room for ordering and the return journey. The 450-seat setting can serve many guests, but size does not predict how quickly a particular table will finish. If another timed activity follows, choose fewer courses and confirm the reservation time instead of relying on a fixed dining estimate.

Beyti publishes service from 11:30 to 23:00 and states that the restaurant is closed on Monday. Treat those as the operator's recorded hours, checked on 8 September 2026, and confirm them before a long journey to Florya. The source does not publish a separate last-order time, holiday timetable or seasonal exception. Lunch can fit a western-Istanbul day, while dinner requires a clear return plan to the accommodation. A Monday itinerary needs another venue. On any other day, a listed closing time does not guarantee a table, a particular dish or enough time for a long meal close to the end of service.

The operator menu states that displayed prices include taxes and marks 4 July 2026 as its price-change date. Use that date as a freshness warning: compare the live menu before deciding whether a starter-and-grill meal or a larger shared order fits the budget. Portion sizes are printed for many meat dishes, so compare the actual plate rather than the dish name alone. Drinks and extra courses change the total. A restaurant order is the only purchase considered here; there is no separate visitor ticket.

Use Orman Sokak No. 6-8, Florya, Bakırköy as the destination. The operator publishes that address and a reservation telephone number, but it does not provide a visitor route from Sultanahmet, Taksim or Istanbul Airport on the page reviewed here. Florya lies west of the central sightseeing districts, so compare the complete outward and return trip in a current journey planner before committing to the meal. Do not choose a similarly named central restaurant or assume that a citywide Istanbul transport estimate applies. If step-free access, parking or a drop-off point matters, ask the restaurant because those details were not established by the cited operator page.

Monday closure and the journey to Florya are the two easy planning mistakes. For food choice, read the ingredient descriptions: the menu spans meat, dairy, wheat, nuts and vegetable preparations, and a mixed grill solves a different need from imam bayıldı or hummus. Tell the restaurant about an allergy before ordering and ask which current dishes suit the group. Beyti's named kebab and charcoal technique belong to this venue; use its own menu instead of assuming that another kebab restaurant prepares the same plate. (Beyti operator menu, checked 2026-09-08)

The credited façade photograph is the practical reference for recognising Beyti on Orman Sokak. The operator's own gallery shows a large, formal restaurant, while the menu gives the stronger reason to visit: charcoal-cooked meat prepared through the house's stated selection and resting method. Photograph a plate without delaying service, and ask before including dining rooms, staff or other guests. The exterior image helps with arrival; the food and table setting on the day should remain the subject of any personal record.