Galata Bridge Restaurants: History and Eating Fish Under the Bridge

The Galata Bridge restaurants sit on the lower level of the bridge that links Eminönü and Karaköy across the Golden Horn. Above them run cars, the T1 tram and a line of anglers; below, tables face the water. The bridge you see today was completed in 1994, but people have crossed and eaten fish here since the 19th century.

This guide covers the bridge’s history with dates you can check, how the two levels work, and how to order fish under the bridge with no surprises on the bill. Yıldızlar Restaurant has been part of this story since 1980, so we have seen several chapters of it from the water’s edge.

When was the first Galata Bridge built?

The first bridge on this exact site was a wooden one called Cisr-i Cedid (“the New Bridge”), built in 1845 at the request of the Valide Sultan, mother of Sultan Abdülmecid. Crossing it was not free: tolls started on 25 November 1845, and toll collection on the crossing continued into the 20th century, ending in 1930 (Wikipedia: Galata Bridge).

Four more bridges followed on the same line between the old city and Karaköy. Each one was larger than the last, built to match a growing city and heavier traffic.

Galata Bridge timeline: five bridges in 150 years

Year	Bridge	Key facts
1845	1st, wooden (Cisr-i Cedid)	Built for the Valide Sultan; tolls from 25 November 1845; used for about 18 years
1863	2nd, wooden	Ordered under Sultan Abdülaziz to replace the first
1875	3rd, iron on pontoons	Built by the British firm G. Wells; about 480 m long, 14 m wide, on 24 pontoons
1912	4th, floating (“old bridge”)	Built by the German firm Hüttenwerk Oberhausen AG; about 466 m long, 25 m wide; bars and restaurants underneath
1992	Fire	The 1912 bridge was badly damaged by fire on 16 May 1992
1994	5th, today’s bascule bridge	Completed in December 1994 by STFA; about 490 m long, 80 m main span, 42 m wide

Sources: Wikipedia: Galata Bridge and Diken (Turkish), 23 December 2016.

What happened to the old floating bridge?

The 1912 bridge is the one older Istanbullu still call “the old bridge”. It floated on pontoons, and its central section could open for ships. After the 1992 fire left it unusable, it was towed away. Repaired sections were later placed further up the Golden Horn between Ayvansaray and Hasköy, where they served as a crossing until they were closed to traffic on 7 October 2012. In December 2016 the remaining pontoons were towed out of the Golden Horn to shipyards (Diken).

How the new bridge works

Today’s bridge is a concrete bascule bridge: its central span can be raised so taller vessels can pass into the Golden Horn. It was built by the Turkish contractor STFA a few metres from the old floating bridge, and it carries two traffic lanes and a walkway in each direction, with the T1 tram tracks running down the middle.

What is on the two levels of the Galata Bridge?

The bridge works like a two-storey street.

1. Upper level: cars, the T1 tram (Kabataş to Bağcılar) and wide pedestrian walkways. This is where the anglers stand.
2. Lower level: a row of fish restaurants, cafés and bars on both sides. One side faces the Bosphorus, the other faces the Golden Horn.

The lower level echoes the 1912 bridge, which also had bars and restaurants on its underside. Walking it end to end takes only a few minutes, and the menus are posted outside, so you can compare before sitting down.

Who are the fishermen on the Galata Bridge?

The anglers on the upper deck are one of the most photographed sights in Istanbul. From early morning until late at night, men (and some women) lean on the railings with long rods, a bucket of small fish at their feet. Much of the catch is small fish such as istavrit (horse mackerel), and bait and tackle are sold along the bridge.

Two practical tips if you walk across: watch for lines being cast over your head, and do not lean on a rod that looks unattended. The view of the anglers is best from the lower level, where you can see the lines dropping past the restaurant awnings into the water.

Are the restaurants under the Galata Bridge tourist traps?

Some travel sites warn visitors away from the restaurants under the bridge, usually because of stories about a fish bill that was higher than expected. The honest answer is that it depends on the restaurant and on how you order. Fish is sold by weight and its price changes with the season, so a grilled fish is rarely a fixed-price item anywhere in Istanbul, under the bridge or not.

How to order fish without surprises

These steps work at any fish restaurant in the city:

1. Read the menu before you sit down. Look at what is listed, how mezes (small shared plates) and drinks are priced, and whether a service charge is mentioned.
2. Check the service charge. Ask if it is added to the bill and at what rate.3. Choose your fish at the display. Point to the fish you want on the ice.
3. Ask the weight and the price before it is cooked. A clear answer at this stage means no surprises later.
4. Agree on the cooking method. Grilled, on a clay tile (kiremitte) or baked in salt (tuzda) changes the experience, so decide it with the waiter.
5. Prefer fish in season. Seasonal fish is usually better value and at its best. Our fish season calendar shows what to look for each month.

None of this is a special trick. It is simply how locals order fish too.

Yıldızlar: from the old bridge to the new one

Yıldızlar Restaurant opened in 1980 on the old Galata Bridge, the floating one from 1912. When that bridge was replaced, the restaurant moved under the new bridge, where it is today: on the lower level at the Eminönü end, on the side facing the Bosphorus. You can read more about the restaurant on our About page.

From the window and open-air tables you look across to Üsküdar and Çamlıca hill, with Karaköy and the Galata Tower opposite, the New Mosque next door and ferries passing between the piers. At night the bridge lights reflect on the water.

Guests choose their fish from the display on ice and decide the cooking method together with the waiter. The menu lists the fish we serve by season, plus cold mezes, hot starters such as butter jumbo shrimp, and a rakı selection. For more on the classic table, see our rakı and meze guide.

Book a table under the Galata Bridge

Yıldızlar is open every day from 10:00 to 02:00. Window and open-air tables go first on clear evenings, so it helps to reserve. Use the reservation form, or look through the menu before you come. Groups of 10 to 200 people can also arrange dinners through our events page.