In the heart of SoMa, Taksim reimagines Mediterranean and Turkish cuisine with a California twist. Inspired by the vibrant flavors of the Balkans and Anatolia, every dish is crafted with fresh, locally sourced ingredients and presented in an atmosphere that feels both refined and transportive.
Taksim offers a range of private and semi-private settings to match every event size and style:
TUNNEL — Chic, intimate hideaway (10 seated / 15 standing)
GALATA — Warm and cozy exclusivity (15 seated / 25 standing)
HAN — Stylishly secluded (25 seated / 40 standing)
PASAJ — Elegant and spacious (40 seated / 65 standing)
PERA — Grand setting with open-kitchen views (45 seated / 80 standing, up to 60 with Chef’s Counter)
Full buyout capacity: ~85 seated or 145 standing.
From cocktail receptions to 7-course tasting menus, Taksim’s culinary team collaborates with planners to design bespoke menus and dining journeys. Expect swift responses—typically within one business day—to bring your vision to life with precision and flair.
Guests often describe Taksim as a journey to Turkey without leaving San Francisco. The space blends modern lines with Mediterranean warmth, transporting gatherings into a world where every detail—flavors, textures, and design—evokes story and memory.
Central SoMa location, near transit and parking
Dog-friendly and inclusive of gluten-free, vegan, and crafted cocktail options
Smart-casual dress code for a welcoming yet stylish vibe
Corporate dinners — Impress clients with Mediterranean elegance and an immersive kitchen-side view
Rehearsal dinners & milestones — GALATA or HAN set the stage for intimate gatherings
Networking & cocktail parties — PASAJ and PERA bring openness, energy, and flow
Full venue buyouts — A cultural and culinary celebration for up to ~145 standing guests
Taksim is more than a restaurant—it’s a culinary destination where Mediterranean flavors, flexible event spaces, and soulful ambiance converge. Each event feels personal, curated, and unforgettable—leaving guests with memories as rich as the dishes themselves.
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