I’ll admit it: when I was invited to try yet another Turkish fast-food spot in Palma, my expectations were not all that high. After all, kebabs are everywhere, and while they can be comforting, they rarely surprise. Still, curiosity (and a friendly invitation from the girl handling their marketing, who is a friend of a friend) won, and last week I found myself walking into Maka Istanbul with an open mind and a healthy appetite, accompanied by my friend Mateo, who loves trying new food as much as I do, but, annoyingly, takes far better photos.
Within minutes, I realised I had misjudged the place. The space itself is simple and unfussy, very much a fast-food setup rather than a restaurant designed to impress with décor. Clean lines, straightforward tables, no unnecessary flourishes. But what Maka Istanbul might lack in visual appeal, it more than makes up for in warmth. We were welcomed by the owner, Volkan (a name as strong and memorable as his handshake!) whose genuine enthusiasm for his food set the tone for the evening. This wasn’t about rushing orders out of the kitchen; this was about sharing flavours, traditions and pride. Towards the end of the night he even sat down with us for a coffee.
Volkan suggested a few things on the menu, and I’m very glad we listened to him. The plan was simple: order several dishes, place everything in the middle and share. The only way to eat when you’re genuinely curious.
We started with their lahmacun artesanal, often dubbed “Turkish pizza” but deserving of much more respect than that nickname suggests. Thin, crisp dough topped with finely spiced minced meat, herbs and tomato, it arrived hot from the oven, fragrant and beautifully balanced. Light, not greasy, and dangerously fun to eat. A squeeze of lemon, a bite, and suddenly the plate was gone far too quickly. I wish I could share a video in print...
Next came the pide artesanal Maka Istanbul, their signature boat-shaped flatbread. Freshly baked, with a soft interior and slightly crisp edges, it was generously filled and deeply comforting. This is the kind of food that looks simple but reveals layers of flavour with every bite: dough that has clearly been handled with care, toppings of minced meat again, spinach, egg and mozzarella, and that elusive feeling of “homemade”, even when eaten out. We pulled it apart slice by slice, comparing notes between mouthfuls.
The star of the night, for me, was the Iskender kebab. Served the traditional way, with tender slices of meat laid over bread, bathed in warm tomato sauce, butter and yoghurt, it was indulgent without being heavy. The meat was juicy and well-seasoned, the sauce rich but not aggressive, and the yoghurt brought everything into perfect harmony. This was comfort food at its most refined - honest, generous and deeply satisfying. We slowed down here, savouring every bite.
When Volkan mentioned ayran, the classic Turkish yoghurt drink, I jumped at the chance to try it. Cool, slightly salty and wonderfully refreshing, it paired perfectly with the richness of the dishes.
For dessert, we shared baklava and seker pare. In fact, “shared” might be a generous description. The baklava was crisp, nutty and delicately soaked, sweet without being cloying, and it sparked a brief but very real fight over the last piece. The seker pare, soft semolina cookies soaked in syrup, were tender and comforting, the kind of dessert that feels nostalgic even if you didn’t grow up with it.
No Turkish meal is complete without coffee and something sweet, and Maka Istanbul doesn’t disappoint. Their Turkish coffee was strong, aromatic and unapologetically intense — exactly as it should be. Served with a smile and a moment of explanation, it felt less like a drink and more like a ritual. I knew it would keep me awake late into the night, but in that moment, it didn't matter.
What stayed with me most, though, wasn’t just the excellent food, it was the hospitality. That famous Turkish warmth isn’t a cliché here; it’s alive and well. Volkan checked in often, not to upsell, but to make sure everything was enjoyed, explained and appreciated. There was pride in every dish and genuine pleasure in sharing it.