The Guide Istanbul - July/August 2018

According to recent studies, “authenticity” is the number one factor that travelers look for in a destination. This is why exploring roads less traveled or meeting the locals are the most sought-after elements of every journey.

But what does authenticity stand for when it comes to food? Does the term apply to a restaurant that hasn’t changed in decades? Does it describe a place that served the original dish first? Or the one that did it best? Should we take a closer look at ingredients and only call those sourced from their place of origin authentic? Is authentic a synonym for “unchanging”? Or is it perhaps a reflection of current trends and present-day preferences?

Although many believe that food is the best way to expand one’s horizons, the search for well-defined authenticity can dangerously limit our perceptions. Following only one definition, we all risk missing out on something memorable just because it didn't fit the original vision.

The idea behind this food issue was to avoid this approach, and instead to cut through the plethora of claims of “authenticity” made on the many tastes of Istanbul to explore the old and the new, general and regional, local and fusion, rooted and imported—without the baggage of the term.

The only thing left for you to do is to explore all the options with an open mind.