Deraliye Restaurant offers an exquisite culinary experience by presenting the unique flavors of Ottoman palace cuisine to its guests. The palace kitchens, spread over an area of 5250 square meters in the courtyard, were expanded during the reign of Suleiman the Magnificent due to the increasing population of the palace. According to the laws set by Fatih Sultan Mehmet, the sultans ate their meals alone. Between 1638 and 1657, the Sultan ate alone in the Private Room or in the garden. Meals included boiled, oven-spiced, or kebab-baked sheep, various grilled meats, and famous desserts such as baklava. All meals were served in celadon cups, and drinks were served in metal glasses, with hot coffee sipped slowly after the meal.

Ottoman palace cuisine is a rich culture brought from Central Asia, developed during migration, and enriched in Anatolia. High-ranking courtiers also ate poultry such as geese, ducks, pigeons, and partridges. Fruits such as plums, apples, and grapes were used in juicy dishes, flavored with spices, honey, and vinegar. Meals were eaten twice a day in the palace, once in the morning and again before dark in the afternoon. On the days of ulufe distribution, the most magnificent ceremony of the palace, foreign ambassadors were invited, and a meal was given in the Kubbealti to showcase the power, might, and wealth of the state.