A cooling blend of strained yogurt, tender wheat berries, chickpeas, and a fragrant mix of dried mint and dill. This timeless Anatolian recipe has long been a remedy for the summer heat, offering nourishment and refreshment in every spoonful. Served cold, it’s a light and satisfying nod to Turkish village traditions.

Fresh zucchini gently simmered and blended into a velvety soup with a touch of garlic, herbs, and strained yogurt, finished with extra virgin olive oil and a sprinkle of dried mint. Inspired by the coastal kitchens of the Aegean region.

One of the most special soups of Gaziantep cuisine, made with tiny hand-rolled rice dumplings, chickpeas and lamb, enriched with yogurt and dried mint sauce on top.

A special recipe from the Ottoman Palace, enriched with almonds, pine nuts, Antep pistachios, and tenderly cooked chicken in a flavorful broth.

A creamy blend of chickpeas, tahini, and lemon, drizzled with extra virgin olive oil.

Delicate vine leaves filled with seasoned minced meat and rice, served with creamy yogurt and drizzled with butter sauce infused with a hint of tomato.

Made with a finely ground meat, encased in a thin bulgur shell, boiled and served on a bed of traditional “pavlaka” yogurt with a spicy sauce on top.

Handmade Anatolian pasta cooked in golden butter and finished with a layer of crushed walnuts on top or with parmesan.

Finely sliced suho meso—dry-cured beef smoked to perfection—served with a fresh mix of greens and a drizzle of extra virgin olive oil. A fusion of Bosnian tradition and Ottoman depth, this salad honors Sarajevo’s culinary heritage while offering a bold, smoky start to your meal.

A medley of eggplants, zucchini, and bell peppers sautéed in olive oil and finished in a tomato-garlic sauce. Served at room temperature, this beloved Aegean meze is a vibrant expression of Turkish coastal cuisine—simple, colorful, and deeply flavorful. Served over yogurt.

Strained yogurt blended with finely chopped cucumbers, garlic, and dried mint. Unlike its soupier cousin, kuru cacık is rich and spoonable—a refreshing, probiotic-packed side dish that echoes the cool breezes of Anatolia. Perfect as a palate cleanser or accompaniment to grilled meats.

Tiny hand-rolled bulgur balls blended with garlic, pepper paste, and spices, simmered in a zesty tomato and olive oil sauce.

A refreshing Levantine salad with parsley, bulgur, mint, and tomatoes, in a citrusy olive oil dressing.

Fresh rockets, cherry tomatoes, red onions and a zesty lemon-olive oil dressing.

Succulent slices of slow-roasted beef combined with a fresh mix of baby arugula and lettuce, accented by sweet bursts of dried grapes. Dressed in a delicate blend of balsamic vinegar, extra virgin olive oil andfresh lemon juice.

Juicy grilled chicken breast served atop a crisp bed of fresh lettuce, peppery arugula, and ripe tomatoes, tossed in our chef’s signature house dressing. Light, vibrant, and full of Mediterranean charm, this salad offers a perfect balance of wholesome flavors.

Herb-fed chicken cooked with honey, apricots and almonds, creating a dish that balances sweetness and aromatic spices, a centuries old Ottoman recipe.

Slow-cooked lamb, braised until tender and falling off the bone, served with “iç pilav” – a rich and seasoned rice.

Slow-cooked lamb shoulder, tender and infused with Anatolian spices, served atop a silky purée of smoked eggplant enriched with aged kaşar cheese. A jewel of Ottoman palace cuisine.

Meltingly tender beef cubes are slowly braised with potatoes, and pearl onions in a rich tomato gravy. Traditionally cooked in a lidded clay pot (tas), this kebab was a staple of both the Ottoman palace kitchens and Anatolian homes.

Tender strips of veal or lamb flash-seared with sweet peppers, tomatoes, and onions in a concave iron pan known as saç. This dish hails from the heart of Anatolia.

Chargrilled skewers of minced lamb laid atop toasted flatbread, finished with a rich tomato sauce and a generous topping of cold, creamy garlic yogurt.

Tiny handmade dumplings filled with meat, topped with creamy yogurt, a drizzle of hot butter and sparkled dried mint. Just like you would find it in a household in Türkiye.

Perfectly seared beef steak 220g accompanied by a creamy celery-enriched potato purée.

Tender lamb chops grilled with a touch of rosemary, served alongside herb-roasted potatoes.

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(celery-enriched)

(seasoned rice)

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180-year-old recipe

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herbal cola

still water - 250ml / 750ml

sparkling water - 250ml / 750ml

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with red berries

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rice pudding

baklava with kajmak

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