/Baylan’s Kup Griye

Baylan’s Kup Griye

Walking through the door at Baylan, an old school pastry shop in Istanbul’s Kadıköy district, is like warping back in time to the 1970s, seemingly the last time they redecorated the place. The decor may be tired and worn, but you’ll hardly notice while downing spoonfuls of their signature dessert, the Kup Griye. It is a potpourri of ice cream, caramel sauce, finely ground pistachio, coarsely chopped almonds, crunchy bits of toffee and crème Chantilly. The 1970s were so bad were they?

Baylan
Muvakkithane Caddesi No.19
Kadıköy – İstanbul

7 Comments

  1. Nonna April 21, 2010 at 2:31 pm - Reply

    I could go for that right now and I haven’t even had breakfast yet 🙂

  2. Tom April 21, 2010 at 2:41 pm - Reply

    All my favorite flavors! The ice cream sundae…known the world over. If only we could all share one huge one…it could bring about world peace. 🙂

  3. Hande April 26, 2010 at 9:41 am - Reply

    This must be the thing about which I am turning greenest with envy that I couldn’t make it to Istanbul last week: was planning to reenact my childhood (70’s), going there after lunch at ciya with Cenk on thursday….

    • Katie April 26, 2010 at 9:48 am - Reply

      What if I have one for you this afternoon? It will have to be at the new-ish one in Bebek cuz i cant make it to Kadikoy today. Not quite the same, but will it do?

  4. Hande April 26, 2010 at 2:09 pm - Reply

    it will do, Katie, go ahead!
    PS: I appreciate you sacrificing yourself for me in a such a dedicated manner 🙂

  5. Istanbul Wrap Up 2010 June 18, 2010 at 8:35 pm - Reply

    […] This old school Greek pastry shop on the Asian side is famous for its Kup Griye, basically a bucket of ice cream with crème Chantilly, caramel sauce, toasted nuts, and toffee. I […]

  6. Tackling Istanbul, Revised December 23, 2010 at 6:53 am - Reply

    […] room for at least two desserts—one at Çiya (candied olives and mini eggplants with kaymak) and a Kup Griye at Baylan. Kadikoy is a great dessert destination. You can read about the zone’s sweet tooth (in Italian) […]

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