Name: KRUvasan İstanbul
Address: Mim Kemal Öke Caddesi No:11, Nişantaşı, Şişli, İstanbul, TR
Telephone: +90 212 296 86 56

In Nişantaşı, since 2015.

View the Menu →

The story

Ours is the story of spaces that changed over the years, and of all the different tables set in them.

A lot has changed since 2015. New ideas were born; some of them carried on, some made way for something else. But the excitement in the kitchen, our curiosity about good produce and our wish to welcome our guests have never changed.

A lot has changed since 2015 — spaces, tables, ideas. But the excitement in the kitchen and our wish to welcome our guests have stayed the same.

Our Story →

Round sourdough loaves with dark crusts lined up on a wire cooling rack.

First light

Every morning, before the city wakes, we've already opened the door.

The dough that rested through the night comes out of the proofing cabinets. Loaves are scored, croissants are egg-washed, and the first trays go into the oven.

Before long, the smell of butter and fresh bread fills the room. The counter is set little by little; breads, pastries, sweets and croissants take their places.

By eight the counter is full and the service has begun.

Every morning, before the city wakes, we've already opened the door. The dough that rested through the night goes into the oven and the counter slowly fills. By eight, the service has begun.

A baker's two hands rolling raw croissant dough end to end on a light-colored counter.

A hand holding a freshly baked, glossy croissant with visible layers; rows of croissants on trays in the background.

A croissant split open on an oval white plate on a marble table, topped with folded mortadella slices, figs, capers and whipped cheese.

Patterned plates of meze and olive-oil dishes arranged side by side on a crowded lunch table.

The rhythm shifts

At four the breakfast service ends. As the last plates are cleared, preparation for the evening begins in the kitchen.

The counter is set again; olive-oil dishes, salads and the best of the season take their places. In the dining room the tables are laid and the white cloths come out.

The same room slowly becomes something else for the evening.

At four the breakfast service ends. The counter is set again and the tables are laid for the evening. The same room slowly turns into its evening self.

A charcuterie board on a white surface; two hands reaching for the plate, with two glasses of white wine beside it.

Sea-salted chocolate cookies in a silver bowl beside an espresso on a veined marble table, with wood paneling and a red curtain behind.

Baked pasta split in half on a blue floral porcelain plate, topped with béchamel, black pepper and basil, over tomato sauce.

Two cooks preparing service in a steel kitchen; motion blurred by a long exposure.

The white cloths come out

By evening the counter still carries the traces of the day. The olive-oil dishes, the salads and everything prepared that morning hold their places while the room begins to take on another character.

The white cloths come out, the lights go down, the music comes up a little. Wine arrives at the tables; charcuterie and plates to share join the evening menu.

The traces of the day stay on the counter while the evening takes on another character. The white cloths come out, the lights go down, the music comes up a little.

The spirit Kruvasan carries from the daytime turns into another kind of table at night.

Kruton Evening Menu →

Baked camembert in a white dish on a wooden table, topped with thyme and surrounded by caramelized walnuts and toasted bread slices.

Creamy carbonara on a white plate; a fork lifting a bite, with crisped guanciale and chives mixed through.

Chocolate-sauced profiteroles beside an espresso, set on a white napkin embroidered with KRUTON.

A table for the evening

We recommend booking ahead for the evening. Call us to reserve a table.

Reserve a table+90 212 296 86 56

Frequently asked

Has Lokanta Kru closed?

Lokanta Kru no longer runs as a separate restaurant. But what its kitchen left behind — the olive oil dishes, the seasonal produce, the habits of the table — is still living with us. You'll find them in Kruvasan's kitchen after 16.00.

What happened to Salamura?

Salamura is no longer a shop of its own. The cheeses we chose over the years, the charcuterie and a few of the things we love about a well-laid table now live on inside Kruvasan and Kruton.

Are Kruvasan and Kruton the same place?

Yes. Same kitchen, same address; two different halves of one day. Kruvasan opens with the daytime service; Kruton's à la carte menu comes in from 12.00. After 16.00 the room moves into its evening setting.

What is Kruton?

Kruton is Kruvasan's à la carte side. Its menu is available from 12.00. At 16.00 breakfast service ends; the white cloths go on and the shop moves into its evening mode.

Do you take reservations during the day?

We don't take daytime reservations. Kruvasan is a neighbourhood shop you drop into when you feel like it; we'll seat you at whichever table is free, in the order you arrive.

Do you do takeaway?

Yes. You can call the shop and order directly, or place an order through the online delivery platforms we work with.