The Guide Istanbul

"Midye tava are best with a kind of garlic tartar dip. Midye are where the expertise lies at Şampıyon."

Dilek Soyak

"Midye tava is as good as the kokorec."

Andy Kerridge

"Another delicacy, this time fried muscles on a stick with their very special sauce."

Gizemli Haberler

"Midye tava and Midye dolma are the must-have."

Nilay Kilinc

"To perform your adaptation test to Istanbul culture, go to Şampiyon and do it as the locals do. Order a çeyrek kokoreç (in quarter of bread), a çeyrek midye tava (fried mussels with tartar sauce in bread) and a portion of midye dolma (spicy rice-stuffed mussels with lemon)."