Mains
Let Chef de Cuisine Omar Duygu and Chef de Partie Poissonier Oxana Defne dazzle you with their repertoire of iconic turkish dishes.
Ana Yemekler
A diverse range of flavorful dishes which are all sourced daily and locally
Hünkar Beğendi (Sultan’s Delight)
Grilled lamb served atop a bed of silky, smoked eggplant purée, drizzled with a delicate tomato sauce, showcasing the Ottoman Empire’s luxurious culinary heritage.
TRY 1,400
Iskender Kebab
Thin slices of slow-roasted lamb layered over a bed of pide bread, drenched in a tangy tomato sauce, and finished with a drizzle of melted butter and a dollop of yogurt.
TRY 1,300
Adana Kebab
Ground lamb mixed with Turkish spices, skewered and grilled over an open flame. Served with a side of charred vegetables and flatbread, it’s a smoky, succulent masterpiece of Turkish grilling.
TRY 1,350
Lamb Shank (Kuzu Incik)
A slow-braised lamb shank, fall-off-the-bone tender, served with creamy mashed potatoes and a rich, velvety jus that showcases the depth of Turkish spices.
TRY 1,300
Chicken Shish (Tavuk Şiş)
Juicy chicken pieces marinated in yogurt and Turkish spices, skewered and grilled over charcoal for a smoky, tender bite, served with rice and a charred pepper.
TRY 1,200
Karnıyarık
A tender eggplant split and stuffed with a savory mixture of spiced minced lamb, tomatoes, and onions, then baked until meltingly soft, served with fragrant rice pilaf.
TRY 1,000
Manti (Turkish Dumplings)
Delicate, handmade dumplings filled with spiced minced beef, bathed in a garlic yogurt sauce and finished with a drizzle of paprika-infused butter—a bite-sized symphony of flavors.
TRY 1,000
Imam Bayıldı
Whole eggplant roasted until soft and filled with a rich mixture of tomatoes, onions, garlic, and olive oil—a vegetarian dish that’s indulgently sweet and savory.
TRY 1,000
