Baylan

Baylan opened in 1923 and has spent a century becoming the patisserie Istanbul tells its weekend over — the Kup Griye, the Adisababa, the Montebianco — and the Bebek branch, opened in 2010, runs three floors above the waterside with a brasserie ground floor and the pastry counter above. The Kup Griye — vanilla and caramel ice cream under toffee — remains the order to know.

Take the weekend breakfast on the brasserie floor, walk up to the pastry counter for the Kup Griye, and read the harbour from the window. The Bebek branch is the dining version; the Kadıköy original is the heritage one.

The patisserie that has held a century.