Philo-pastry (e.g. baklava, shobiyet, etc.) desserts can be made rather terribly if there's inadequate dedication and attention paid to even the smallest details. Freshness of the ingredients, sweetness level of the syrup, dough layer thickness, etc. It is these distinctions that make the difference not just between high quality vs. average tasting sweets, but also are characteristic differences between Turkish vs. Lebanese vs. Greek baklava. It is really hard to go wrong with baklava in Istanbul. Pretty much any where you go, you will find excellent flavour and texture. However, Bilgeouglu is just that little bit special. Don't ask me to quantify, analyze or describe details about why it just tastes that little bit better... it just does. I have become a frequent visitor there now, but even early on, the owners of the sweet shop invited me in almost as if I was a personal guest/friend of the family. And don't let the stern looks of the white-coated gentlemen behind the counter scare you. They've been there for years upon years, and they know their stuff. Bilgeoglu is also located at a lovely corner of two bustling pedestrian lanes, littered with cafes and restaurants. I find the best time to visit and get a superb experience is when Fenerbache (local football team) is playing. The restaurants are choc-full, and you can watch/enjoy that atmosphere in a calm, serene setting at Bilgeoglu over a glass of çay and a plate of fresh baklava or shobiyet (which I prefer over baklava, although they have strong similarities).
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