on hot summer days, you’ll find fresh milk-based dondurma classics from chocolate to sakız (mastic) to sade (plain) – a personal favourite. there are also the fruit-based dondurmas that are made from the best of season, pureed and prepped in the small factory up the street. throughout the summer damla usually has a line tailing out onto the sidewalk – it moves fast, though. unlike other ice cream joints, theirs are available during the winter months. however, most customers are likely to pack up the scoops and enjoy them in the comfort of a warm home. when they are not buying ice cream, they are probably indulging in some of the city’s winter favourites: boza and salep – also, made up the street. how many other dondurmacıs in istanbul can say the same about their own operation?damla dondurma
do not misinterpret the shortened winter queue as a sign of tough times. there are always a couple of people within the 6m2 space, half-sitting, half-standing among the bar stools, chatting up the man behind the counter between sips of warm salep (sweetened orchid root drink) or boza (fermented wheat drink).