Just a year after opening, Bosforo has quickly become one of San Diego’s most sought-after destinations. At the helm, owner and executive chef Seckin Sage Anlasbay is introducing diners to a side of Turkish cuisine they’ve rarely encountered, one defined by regional diversity, centuries of culinary tradition, and a culture where hospitality is as important as the food itself.
“When I first moved here in 2011, I noticed that while San Diego had excellent Mexican, Italian, Japanese and Mediterranean restaurants, Turkish cuisine was largely absent from the conversation,” Anlasbay tells Beyondish. “Most people knew kebabs or hummus, but they had never experienced the depth and regional diversity of Turkish food.”
That realization sparked his vision for Bosforo, a chef-driven restaurant dedicated to telling the story of Turkish cuisine. For Anlasbay, that begins with tradition. Authentic flavors, techniques and culinary heritage remain at the center of every dish. Innovation comes through presentation, refinement, sourcing, and the overall dining experience. “We are not trying to reinvent Turkish food,” he says. “We are trying to showcase it in a way that feels relevant to today’s diners while honoring where it came from.”
Executive Chef Seckin Sage Anlasbay of Bosforo.
That philosophy extends beyond the plate. At Bosforo, food serves as a gateway into Turkish culture itself. Guests are immersed in an experience shaped by hospitality, conversation, music, and storytelling–values deeply rooted in the chef’s upbringing in Turkey’s fertile Çukurova region. “Meals were never just about eating,” Anlasbay recalls. “They brought people together.”
Those early lessons continue to guide the restaurant today. Anlasbay describes the staff as educators, helping diners navigate unfamiliar dishes while creating an atmosphere that feels welcoming rather than intimidating.
Part of Bosforo’s mission is to challenge common misconceptions about Turkish cuisine. While kebabs may be the most recognizable export, the chef points out that Turkish food encompasses far more: sophisticated dishes and regional specialties developed over centuries of cultural exchange.
“Turkish cuisine is a distinct culinary tradition,” Anlasbay says. “It cannot simply be placed somewhere between Greek and Middle Eastern food.” That diversity is reflected throughout Bosforo’s menu. Southeastern influences appear in spice-forward kebabs, while the Aegean coast inspires elegant vegetable dishes cooked with olive oil. Istanbul’s cosmopolitan food culture weaves everything together, where the menu functions as a culinary map of the country. Bosforo’s four-course Chef’s Menu was even designed as an immersive journey through regional cuisines.
“It gave us the opportunity to create a curated experience and showcase flavors, techniques, and dishes from different parts of TĂĽrkiye,” the chef explains. Within a single meal, diners may encounter dolma from eastern regions, handmade mantı from Central Anatolia, Black Sea-style pide and charcoal-grilled kebabs from the south. The tasting menu will evolve throughout the year, reflecting both seasonal ingredients and the inherently seasonal nature of Turkish cooking.
San Diego has also proven an ideal setting for the chef’s approach. Anlasbay sees similarities between Southern California and TĂĽrkiye, particularly when it comes to climate and agriculture. “We have access to incredible produce year-round outstanding seafood, and a strong farming community,” he says. “The relationship between local sourcing and Turkish cooking feels very natural here.”
Beyond the food, Bosforo’s design, music, handmade details, and beverage program are all carefully curated to transport guests. Tucked into the vibrant and eclectic Adams Avenue district, Bosforo evokes the feeling of dining in Istanbul. Turkish guests often share stories of dishes that remind them of home and childhood, while newcomers leave surprised by the sophistication and breadth of a cuisine they are discovering for the first time.
Looking ahead, Anlasbay hopes Bosforo’s impact extends beyond restaurant walls. “San Diego is an incredibly diverse city, and every culture has stories worth sharing,” he says. “If Bosforo can help create curiosity, understanding and appreciation for Turkish culture, then we have succeeded in something much larger than operating a restaurant.”
AUTHOR
Marc Cuenco is a Los Angeles-based freelance writer with over 10 years of experience covering pop culture, food, fashion and lifestyle. A healthcare professional by day, Marc spends his free time taking photos of his puppy Chandler and exploring L.A.’s diverse food scene.
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