Wayana

Wayana is a specialized wine bar and tapas restaurant situated in the Moda neighborhood of Kadıköy, on the Asian side of Istanbul. Taking its name from the ancient Hittite word for wine, the establishment was opened in July 2022 by the same family that had run the well-known neighborhood spot Beppe Pizzeria on the premises since April 2010. Following the operational pause brought on by the pandemic, the founders reconceptualized their venture, transforming the address into a dedicated showcase for Turkey's evolving viticultural landscape. Founded with a mission to bridge ancient Anatolian viniculture with modern culinary craft, it offers both structured flights and casual pairing plates in an unhurried, neighborhood setting.

Today, the cellar exclusively highlights domestic grape varieties and independent regional winemakers, spanning more than 500 wine labels sourced from over 140 producers across the country. Every bottle in the collection is available by the single glass as well as in one-third glass tasting measures, allowing visitors to explore an unusually broad cross-section of Anatolian terroirs without having to order full bottles. In addition to its domestic presence, the venue has been recorded as an official network stop on the Iter Vitis Cultural Route, an initiative recognized by the Council of Europe to celebrate historic vine-growing heritage. Blending local winemaking with an original menu of Mediterranean and Anatolian tapas, the venue serves as an informative tasting hub in the heart of Moda.

Cuisine and Menu

The culinary program at Wayana centers on regional tapas alongside artisan cheese boards, crafted specifically to complement the cellar's vast domestic wine catalog. Rather than relying solely on traditional bread or pastry foundations, the kitchen organizes a significant portion of its savory menu around fresh vegetable bases, creating light and structured pairings for both reds and whites.

Among the vegetable-based tapas, diners can select plates prepared on carved artichoke cups (enginar çanak), such as Arlappia and Arkırı. Another distinctive series utilizes roasted beetroot discs (pancar taban), including named options like Panasar, Panzuzu, Panrusa, and Pansahuzu. The kitchen also fills roasted capia pepper halves (kapya biber yarısı) with varied savory compositions, featuring dishes such as Kapkappara, Kaputtar, Kapussen, Kaptuzu, and Kapkırı. In addition to vegetable foundations, bread-based tapas are offered to round out the selection.

The menu provides comprehensive coverage for varied dietary preferences. The dedicated vegan and vegetarian lineup includes individual plates like Vasar, Marzin, Artarti, Karavar, and Kuttar. For meat and seafood courses, guests can order savory preparations such as Sahuzu, Maruzu, Gazzanu, Tuzu, Marusa Parhu, and Ambassi Parhu. Meals can begin with a classic Caprece starter and conclude with traditional desserts, namely Cheesecake and Tiramisu.

A central pillar of the beverage program is the flight format known as the Six-Glass Tasting Set (Altılı Tadım Seti). Offered under two distinct categories—Natural Wines (Altılı Tadım Seti - Natürel Şaraplar) and Traditional Wines (Altılı Tadım Seti - Geleneksel Şaraplar)—these sets present six curated pours whose bottle selections are updated on an ongoing basis. Because every label in the house can also be ordered individually in full glasses or smaller one-third glass portions, guests can assemble customized tastings tailored to specific regions, grape varietals, or producer styles.

Atmosphere and Who It Suits

Wayana maintains an intimate, focused environment centered on deliberate wine appreciation. With an interior capacity limited to approximately 45 seats, the room avoids the clamor of high-volume dining halls, fostering an environment where conversations remain unhurried and attentive. The compact footprint encourages guests to engage directly with the cellar selection and take time over progressive tastings.

Behind the bar, technical execution is treated with serious care to protect the integrity of delicate vintages. To keep more than 500 domestic labels fresh when poured by the glass, the service relies on Coravin wine preservation systems, preventing oxidation across rare or older bottles. Each pour is served in specialized stemware produced by Riedel, chosen to properly present the aromas and structural nuances of indigenous Anatolian grape varieties.

Beyond daily evening table service, the venue functions as an educational hub for local wine culture. The team regularly organizes organized tasting workshops and seasonal events aimed at exploring specific terroirs, indigenous grapes, and production methods. This programming is complemented by an ongoing digital presence, including an educational blog, a subscriber e-newsletter, and an online shop offering curated selections.

This operational format makes the venue particularly appealing to several distinct types of visitors. It serves serious wine hobbyists and professionals who want to examine niche, low-intervention, or indigenous Turkish grape varietals side by side. It equally suits solo visitors or pairs seeking a quiet corner for a thoughtful evening, as well as diners with plant-based lifestyles who appreciate a dedicated roster of vegan and vegetarian tapas that go beyond basic bar snacks. The presence of portioned tasting sizes lowers the barrier for newcomers, allowing anyone curious about Anatolian viticulture to learn through comparative sampling without pretense.

Location and Practical Details

Wayana is situated on the Asian side of Istanbul in Kadıköy's Moda quarter, with its official entrance at Caferağa Mahallesi, Ferit Tek Sokak No: 60/B. Set along a calm residential street that connects directly with the bustling retail and dining corridor of Moda Caddesi, the bar is immersed in one of the city's most pedestrian-friendly districts.

Public transportation access is straightforward. The location is just a brief walk from the stops of the historic T3 Kadıköy-Moda nostalgic tramway loop, which links Moda directly to the central Kadıköy ferry terminals and metro stations. Visitors can easily combine an afternoon stroll through nearby Moda Parkı (Moda Park) or along the coastline of Moda Sahili with an evening tasting session, as both green spaces and the seaside promenade are within easy walking distance.

The venue does not have a private car park or valet parking service. Guests arriving by car must seek paid parking lots in central Kadıköy or locate available street parking spaces throughout the residential grid, making public transit or walking the more practical choice.

Operating hours across the week are structured as follows:

• Weekdays (Monday through Friday): 16:00 – 00:00
• Saturday: 14:00 – 00:00
• Sunday: 14:00 – 22:00

Table reservations are active and are especially requested for guests planning to order the multi-flight tasting menus. Bookings can be arranged in advance via direct telephone at +90 216 550 22 07, by WhatsApp message at 0532 285 43 96, or through email at [email protected]. Guests should note that an automatic 12% service charge is added to final bills.

The Mio Angle: As a Meeting Spot

On Mio's community map, Wayana directly answers the frequent search for a civilized, low-noise evening venue in Moda where drink and conversation take precedence over loud music. Because average spending typically falls between 1,100 and 2,000+ TRY per person, with an added 12% service fee, the venue occupies a mid-to-upscale bracket within Kadıköy's dining scene. This pricing reflects its cellar-driven focus, making it ideal for planned dates, one-on-one catch-ups, or celebratory milestone conversations rather than quick, budget-conscious pit stops.

As a meeting spot, the bar's most practical asset is its modular beverage structure. Instead of negotiating a single bottle that must satisfy varying palates or budgets, companions can easily branch out. One person can explore an experimental, low-intervention natural wine flight, while another samples traditional local vintages or orders a single glass. The availability of one-third glass portions lowers the risk of tasting unfamiliar grapes, turning the table dynamic into an active, shared discussion of aromas and vineyard terroirs.

The kitchen's tapas format complements this conversational flow. Portions arranged across roasted artichoke hearts, carved beetroot rounds, and sweet capia peppers arrive as neat, colorful sharing plates that keep table space uncluttered. Alongside regional artisan cheese selections, these vegetable-centric dishes offer substantial pairing substance without inducing the fatigue of a heavy multi-course dinner.

For visitors who share their discoveries on social platforms, the venue delivers clean, distinctive visuals. The lineup of six numbered tasting glasses, the visible Coravin extraction systems, and the geometric presentation of vegetable-based tapas on minimalist tableware provide informative, aesthetic imagery. On Mio, recommendations for Wayana stand out as precise, terroir-focused suggestions for anyone seeking an authentic immersion into modern Turkish winemaking.