Palace cuisine in the Ottoman Empire Istanbul was not only unique but also had an extremely rich variety. At first glance, it may seem that palace cuisines in different empires and kingdoms have a very rich variety. Although this is partly true, for the Ottomans, the situation was that cultural richness Istanbul was reflected on the table as palace cuisine. And both variety and quality were greater. Namely, the Turks, who are the main element, diversified the food traditions they brought from Central Asia, being influenced by the dishes of different geographies along their migration routes, as they were based on a nomadic culture. Food and traditions of Islamic cuisine were added to this, and on top of that, as an extension of the state that spread over a wide geography, both east and west, examples of cuisines from different countries also found a place in the palace cuisine.

Alcoholic beverages, pork, and foods and beverages that were considered religiously haram or makruh were not allowed, and such foods and beverages were not even prepared for foreign guests.

Palace cuisine, where desserts, meat dishes, pilafs and pastries have a special place, is brought to the masses by Serbethane with its unique examples and in its highest quality form.