My friend Abigail told me not to leave Istanbul without having a Turkish breakfast. She described it as an experience, and couldn’t have been more right. Our table was full of plates. The meal came in two waves, first cold dishes and then warm. Olives, local cheeses, scrambled eggs, marmalades, sausage, and more. The combinations of salty and sweet have never been executed so well. I enjoyed being able to pair flavors together on my own, and spent most of the time slathering hazelnut butter, honey, and an irresistible Turkish clotted cream called kayak on fresh bread. I’m impressed, Cafe Privato.