Why Do Rakı and Fish Pair So Well? | Tavern Culture and the Secrets of Harmony

One of the most deeply rooted rituals of Turkish culinary and social life is undoubtedly the Rakı-Fish table. This duo is not just a "food and drink" combination; it is the name of friendship, sharing, and pausing time. So, what is the secret behind this centuries-old love affair? Why does no other drink complement fish quite as perfectly as Rakı?

At Kepos Balık Evi, we share everything you need to know about the chemistry and the soul of this unique harmony.

The Gastronomic Chemistry of Rakı and Fish

Rakı is a bold spirit with a dominant character due to its intense anise aroma. Fish, on the other hand, possesses a delicate and natural oiliness that varies by species.

• The Balancing Power: Anise cleanses the palate from the oily texture of the fish, refreshing your taste buds with every sip. Especially after enjoying fatty fish, a sip of Rakı ensures that your next bite tastes as vibrant as the first.

• Aromatic Unity: The iodized structure of seafood creates a magnificent contrast with the sweet and anise notes of Rakı. This "harmony of opposites" transforms a simple meal into a legendary feast.

Stars of the Table: Which Fish for Which Experience?

At Kepos, our seasonal fresh fish have special bonds with Rakı:

• Bluefish (The Lord of the Bosphorus): The unique, powerful flavor of Bluefish is perfectly balanced by the sharp aroma of Rakı. Grilled bluefish and Rakı is a true Istanbul-Ankara classic.

• Sea Bass and Sea Bream: Ideal for those seeking a light and elegant evening. A night starting with cold starters like Sea Bass Marin and crowned with grilled sea bass makes every drop of Rakı meaningful.

• Anchovies and Horse Mackerel: Crispy fried anchovies paired with a "Tek" (single) Rakı bring the vibrant energy of the Black Sea to your table.

• Red Mullet and Goatfish: With their earthy and mineral aromas, these fish find a perfect match in the licorice-like notes of Rakı.
  

The 3 Golden Rules of the Rakı-Fish Table (Etiquette)

A Rakı table is set not just to fill the stomach, but to feed the soul. Here are the suggestions from our chefs and regulars:

1. The Order is Essential: Cold mezes arrive first. Rakı is slowly "awakened" with these starters, followed by warm appetizers, and finally, the fresh fish.

2. Temperature Balance: The fish should be served very hot, and the Rakı very cold. The accompanying melon and white cheese should be consumed in moderation so as not to overpower the taste of the fish.

3. Follow the Season: Rakı is best enjoyed with fish in its prime season. Anchovies in January, Bluefish in October, Turbot in May... Out-of-season fish harms the spirit of this noble duo.
   

The Ultimate Rakı-Fish Experience in Ankara is at Kepos

In the heart of Ankara Çayyolu, we at Kepos Balık Evi offer Rakı and fish not just as a menu item, but as a culture.

• Daily Seafood: Fish varieties arriving fresh every day from the Aegean and Marmara.

• Traditional Mezes: Essential cold and warm appetizers prepared with our chefs' signature touches.

• Live Music & Atmosphere: Especially on Wednesday, Friday, and Saturday nights, our live music program brings the nostalgic "Meyhane" taste together with modern comfort.

For information about our detailed program and events, you can visit our Live Music page.

How about setting aside all your worries this evening and raising a glass to friendship, accompanied by white cheese, melon, and the freshest fish of the season?

📞 Reservation: +90 312 235 67 31 📍 Address: Mutlukent Mah. Angora Bulvarı No: 66, Çayyolu/Ankara 📱 Instagram: kepos_balikevi