A Masterclass in Quality, Tradition, and Turkish Hospitality
Chef Suat Mersin shares his journey, philosophy, and passion for seafood at Balık Evi by Cunda Mezze, where exceptional quality, seasonality, and genuine Turkish hospitality create an unforgettable Istanbul dining experience.
I n the vibrant heart of Istanbul, where the Bosphorus weaves its timeless magic between continents, gastronomy transcends mere dining to become a profound cultural expression. This legendary city, blessed with the rich bounty of the Marmara and Black Seas, has long stood as one of the world’s premier destinations for seafood. From the iconic grilled fish of the Bosphorus to the refined mezes of the Aegean tradition, Istanbul’s tables tell stories of heritage, seasonality, and an unwavering dedication to flavour. It is here, amid this fiercely competitive and dynamic culinary landscape, that true masters of the sea distinguish themselves.
Few chefs embody this spirit as authentically and passionately as Chef Suat Mersin. With a distinguished career rooted in both restaurant management and the artistry of the kitchen, Chef Mersin has cultivated a deep expertise in seafood cuisine that is both respectful of tradition and attuned to contemporary tastes. His establishment, Balık Evi by Cunda Mezze, stands as a beacon of excellence — a place where the finest seafood meets genuine Turkish hospitality, creating memorable experiences that linger long after the last plate is cleared.
Balık Evi by Cunda Mezze stands as a beacon of excellence in Istanbul, masterfully blending the finest seafood with warm Turkish hospitality.
Chef Mersin’s journey reflects a rare combination of operational insight and culinary creativity. His unwavering commitment to quality, seasonality, and the pure essence of each ingredient has earned him a loyal following in one of the world’s most demanding gastronomic cities. Whether perfecting the iconic grilled lüfer — a dish that captures the soul of the Bosphorus — or elevating humble mezes into unforgettable signatures, Chef Mersin approaches his craft with both humility and mastery.
In this exclusive interview, Chef Suat Mersin generously shares his story, philosophy, and vision for the future of Turkish seafood cuisine. His insights offer a compelling glimpse into what it takes to thrive in Istanbul’s competitive restaurant scene while preserving the rich maritime heritage that defines it.
Join us as we sit down with a true ambassador of Istanbul’s seafood culture.
How did your career as a chef begin? Was there a specific reason you turned toward seafood?
Throughout my career, I have been involved in the gastronomy sector. For many years, I worked in restaurant management, which gave me the opportunity to closely understand guest expectations, service quality, and kitchen operations. Over time, my interest in the production side of the kitchen grew stronger, and I combined my management experience with a chef’s perspective.
The most important reason for my focus on seafood is the diversity and richness this cuisine offers. Each product has its own unique character, cooking technique, and flavor profile. It is a field that constantly renews itself — from fish to shellfish, from mezes to signature recipes. Additionally, its significant role in healthy nutrition has further increased my interest in seafood cuisine. Even today, I continue to work with the same passion to present our guests with the highest quality products prepared in the best possible way.
What was the core idea that motivated you when establishing your restaurant?
When founding Balık Evi by Cunda Mezze, our main goal was to offer an experience that combines high-quality seafood with Turkish hospitality. We wanted to create a venue where people would come not only to eat, but also to enjoy pleasant times, gather with friends, and create unforgettable memories. We continue to serve with the same philosophy today.
In a highly competitive gastronomic city like Istanbul, what features distinguish your restaurant from other seafood restaurants?
The most important factor that sets us apart is our unwavering commitment to quality. We take great care to maintain high standards at every stage, from product selection to service. In addition, we offer our guests sincere, warm, and professional service. Many of our guests become regulars after their first visit, which is the greatest indicator of success for us.
What criteria do you consider when creating your menu? Are you more inclined toward traditional or innovative recipes?
When creating our menu, we primarily consider product quality and seasonality. We draw inspiration from the strong traditions of Turkish and Aegean cuisine, while also utilizing modern presentation techniques and methods that meet today’s guest expectations. We aim to preserve traditional flavors while enriching them with contemporary touches.
How do you manage your supply chain to maintain quality in fish and seafood?
The foundation of a quality restaurant is a sound supply chain. For this reason, we work with reliable suppliers we have partnered with for many years. The freshness of products, storage conditions, and processes upon arrival at the kitchen are regularly monitored. We place great importance on ensuring that every product we serve to our guests is reliable and of the highest quality.
What are the most significant changes you have observed in Turkish cuisine in recent years, particularly in the field of seafood?
Guests are now making more conscious choices. The quality, freshness, and preparation process of products have become more important than ever. The growing interest in healthy eating has also increased demand for seafood. These developments contribute to raising the overall quality standards of the sector.
Which dish do your guests prefer the most, and what do you think is the reason for this?
Our signature mezes and daily fresh fish are among our most preferred items. The main reason for this is the importance we place on product quality and the consistency of flavor. Our guests know they will find the same high quality every time they visit.
As a chef, how do you strike a balance between creativity in the kitchen and commercial success?
Creativity is an indispensable part of the kitchen; however, quality and consistency are equally important for sustainable success. When developing new ideas, we always consider guest expectations, product quality, and the restaurant’s standards. When this balance is maintained, success comes naturally.
What advice would you give to young chefs and entrepreneurs who want to enter the restaurant sector?
This sector requires patience and discipline above all. Those who want to succeed must thoroughly learn both the kitchen side and the service side of the business. Not compromising on quality, valuing teamwork, and remaining open to continuous development lead to long-term success.
What are your goals for your restaurant and your career in the coming years?
Our primary goal is to reach more local and international guests while maintaining our existing quality standards. We aim to be among the establishments that best represent Turkish cuisine and seafood culture. At the same time, we intend to continue contributing to the gastronomy and tourism sectors by constantly improving our service quality.
If you could serve only one fish dish for the rest of your life, which dish would it be and why?
I would definitely say grilled bluefish (lüfer). The bluefish is one of the most special and characteristic fish of Turkish seas. When you take a high-quality bluefish caught in the right season and prepare it with the correct cooking technique, it delivers an unparalleled flavor. It requires very little intervention; it best reflects the quality of the fish, the chef’s mastery, and respect for the sea.
Moreover, bluefish is an important part of Istanbul’s and the Bosphorus culture. For me, it is not just a fish, but also a gastronomic and cultural heritage. If I were to serve only one fish dish for the rest of my life, I would always choose grilled bluefish because it represents this heritage.
