Cuisine
Turkish cooking grew up where steppe, mountain and sea meet — and in the kitchens of the Ottoman palaces. Here is where we suggest you begin.
Kahvaltı
The word kahvaltı literally means “before coffee”: breakfast in Türkiye is a leisurely meal, followed by a cup of coffee. On the table: white cheese, olives, fresh vegetables, honey, jam, butter, eggs and crisp sigara börek.
Try menemen — eggs slowly cooked with tomatoes and green peppers — or eggs fried in the pan with spiced sucuk.
Meze
Meze are the small dishes that open any long evening. They go in the middle of the table, to be shared: hummus, mutabbal of roasted aubergine, haydari with yoghurt and herbs, muhammara with walnuts and a little heat, vine leaves stuffed with rice.
If you cannot choose, order the mixed meze platter.
Pide & Lahmacun
Pide is the Turkish boat of dough, baked in the oven with beef, cheese, or both. Lahmacun is a paper-thin flatbread topped with spiced minced meat: squeeze over some lemon, add the herbs and roll it up.
Ocakbaşı
Ocakbaşı means “by the hearth” — where food is cooked over coals. Adana kebab of minced lamb, kuzu şiş, tavuk şiş, fıstıklı kebab with pistachios, lamb chops — these are all dishes of the open fire.
Kebab comes with roasted tomatoes and peppers, sumac onions and thin lavash, as it is served in south-eastern Türkiye.
Saray Mutfağı
The kitchens of the Ottoman palaces were famous for rich sauces, roasted aubergines and dishes fit for sultans. Hünkâr itself means “sovereign”.
Here you will find Hünkâr Sofrası, a royal kebab feast for sharing; Sultan Sarması, beef tenderloin with mushrooms and cheese under tomato sauce; and Ali Nazik, meat on a bed of smoky aubergine and yoghurt.
Tatlı
Pistachio baklava, thin and crisp; künefe, warm kadayıf with molten cheese; sütlaç, a baked rice pudding; kabak tatlısı, pumpkin cooked in syrup with tahini and walnuts. Turkish sweets are made to be eaten with tea.
Çay & Kahve
Turkish tea is brewed in a two-tiered çaydanlık and drunk from small tulip glasses — strong, hot and many times over an evening. The culture of çay is inscribed on UNESCO’s list of Intangible Cultural Heritage.
Turkish coffee is brewed slowly in a cezve until it holds a thick foam, and served with lokum and a glass of water — a tradition also recognised by UNESCO.
All our meat is halal.
Reservations
We take reservations by phone, so we can find the right table straight away and take note of any wishes — from a quiet corner for two to a long table for the whole family.
For banquets, weddings and private events, please call the same number.