Meze at Loi Bosphorus arrives as one shared platter called Loi Meze, with five cold dips set in small silver bowls around a centre pot of bread: classic hummus, pink sultan, smoked aubergine, avocado hummus and atom. It is built to be passed around the table, so it works as an opener for two people or as part of a larger spread for a group.
The platter sits in the snacks and starters section of the menu, next to falafel with hummus, burrata and salmon tartare. In November, when the evenings in Karaköy turn cool and dark by six, a slow meal that starts with a few dips and a basket of bread makes more sense than a rushed main course. Below you will find what each dip on the platter is, how much to order for your group, and what to eat and drink alongside it.
What Meze Means on a Turkish Table
Meze is a selection of small dishes served at the start of a meal or alongside it, meant for sharing rather than for one plate per person. You find versions of it across Turkey, Greece, the Balkans and the Levant, and each region has its own favourite dips and salads. The word itself is usually traced back to the Persian word for taste or relish, which fits the role these dishes play: they open the appetite and keep the conversation going.
In Istanbul, meze has long been tied to the meyhane, the traditional tavern where friends sit for hours over small plates. A modern restaurant like Loi Bosphorus keeps the sharing habit but serves the dishes in a more compact format. Instead of ordering ten separate plates, you get a curated tray that covers the classics in one go.
Inside the Loi Meze Platter
According to the restaurant’s digital menu, the Loi Meze platter contains hummus, pink sultan, smoked aubergine, avocado hummus and atom. Each one has a different texture and level of richness, which is what makes a mixed platter more interesting than a single large dip. Here is what to expect from each bowl.
Hummus
Hummus is a purée of chickpeas, usually blended with tahini, lemon juice and garlic. It is the mildest dip on the tray and the one most guests reach for first. A good hummus is smooth and slightly nutty, and it pairs with almost everything else on the table, from grilled meat to falafel.
Pink Sultan
Pink sultan takes its name from its colour. In Turkish kitchens it is typically made with beetroot folded into strained yogurt, which gives a bright pink dip that is cool, a little sweet and slightly tangy. It is a good balance to the heavier chickpea and aubergine dips and one of the most photographed bowls on the platter.
Smoked Aubergine
Smoked aubergine, known in Turkish as patlıcan söğürme, starts with aubergines charred whole over a flame until the skin blackens. The soft flesh is then scooped out and mashed, often with garlic and olive oil or yogurt. The result has a gentle smoky flavour that reminds many Istanbul locals of summer grills, which is part of its charm on a winter evening.
Avocado Hummus
Avocado hummus is the modern twist on the tray. Blending avocado into the chickpea base gives a green colour and a creamier, fresher taste than classic hummus. If you like it, the menu also lists Hummus Avocado as a separate starter, served with a spoon salad and micro sprouts.
Atom
Atom is the bold one. It is a thick strained yogurt topped with dried hot chilli peppers, usually sizzled in butter just before serving. The name hints at the heat. Take a small amount on bread first, especially if you are not used to Turkish chilli, and use the pink sultan or hummus to cool things down.
Other Cold Starters Worth Adding
The meze platter covers the dips, but the starters section has a few dishes that add crunch, protein or something fresh to the table. These are the ones that fit best next to Loi Meze, with their ingredients as listed on the menu.
- Falafel with hummus: falafel balls with mixed greens, cherry tomatoes and hummus. A good choice if your group is mostly vegetarian.
- Hummus Avocado: avocado hummus with a spoon salad and micro sprouts, for anyone who wants a full bowl of the green dip.
- Burrata: cherry tomatoes, avocado and micro sprouts with a fresh herb and lemon sauce. It brings a soft, creamy contrast to the spiced dips.
- Salmon tartare: served with cheese balls, capers and micro sprouts, for guests who want something from the sea before the main course.
Two of these with one platter is usually enough variety for a table of four. Adding more starts to compete with the main course, so it is better to order in rounds and see how hungry everyone is.
How Much Meze to Order for Your Group
The most common mistake with meze is ordering too much at the start. Bread and dips fill you up faster than they seem to, and you still want room for the main course. A simple rule helps: plan for the number of people and how long you want to sit, not for how many dishes look tempting on the menu.
These rough guidelines work for most tables:
- Two people: one Loi Meze platter as a starter, then one main each or one shared main.
- Four people: one platter plus one or two extra starters, such as falafel with hummus or burrata, followed by mains.
- Six or more: two platters placed at each end of the table, so nobody has to reach across, plus a few hot dishes to share.
If you are not sure, order one platter first. You can always add another bowl or a hot starter once you see how the table is eating.
Pairing Meze with Mains and Drinks
Cold dips sit well next to grilled food, which is why meze and the grill are an old pair in Istanbul. After the platter, the grilled sea bass or grilled salmon keep the meal light, while the mixed grill or lamb chops turn it into a proper feast. You can read more about those dishes in our guide to grilled meat by the Bosphorus.
The menu at Loi does not list alcoholic drinks, so the traditional meyhane pairing is replaced with other options. Fresh lemonade and mint lemonade cut through the richness of the yogurt dips, and the house mocktails add colour to the table; our post on mocktails by the Bosphorus explains each one. On a cold November night, a linden or rosehip tea after the meal is a quiet, local way to finish.
A Slow Winter Evening in Karaköy
Winter changes the rhythm of the waterfront. The cruise crowds thin out, the light over the Bosphorus goes soft by late afternoon, and an evening meal stretches into a longer sit. Meze suits that pace well, because the platter stays on the table while plates come and go.
A good plan is to walk along Galataport before sunset, then sit down for meze as the lights come on across the water. If you want ideas for the walk, our list of things to do at Galataport is a good start. For couples, a shared platter also makes an easy opening to the kind of evening we describe in where to have a romantic dinner in Istanbul.
Weekend evenings are usually the busiest time. If you are coming with a group or want a specific time, you can book a table through the reservation page.
Frequently Asked Questions
Is the Loi Meze platter enough for two people?
Yes, as a starter it suits two people well. If you want meze to be the whole meal, add one hot starter or a salad so the evening does not rely on bread and dips alone.
Is the meze platter suitable for vegetarians?
The dips listed on the platter are meat free, since they are made from chickpeas, yogurt, beetroot, aubergine and avocado. If you follow a strict diet, ask the staff about the exact preparation before ordering.
How spicy is atom?
Atom is the spiciest bowl on the platter, but the heat comes in small amounts. Try it on a piece of bread first and balance it with hummus or pink sultan if it feels too strong.
Where can I check allergens and current prices?
The digital menu shows the current price and allergen icons for every dish. Dips with yogurt contain milk, and hummus is usually made with sesame paste, so check the icons if you have an allergy.
Can I order meze without a main course?
Yes, the platter is listed as a starter and can be ordered on its own. Many guests pair it with a drink or two and a couple of extra starters for a lighter evening.