DINING

  • CHEF'S SOUP

    9.-
    Ask your waiter for the soup of the day, inspired by Anatolia
  • ROKA

    13.-
    Fresh arugula leaves with special sauce, almond and feta cheese pieces with sour cherry and grilled tangerine / V / G
  • RAKIMELON

    15.-
    Turkish-raki infused melon with white cheese pieces, green leaves and fruits / V / G
  • CRETAN

    11.-
    Pistachios, almonds and walnuts are mixed with feta cheese. Blended with sun-dried tomatoes and garlic / V / G
  • MUAMMA

    9.-
    Grilled red peppers are mixed with olive oil, bread crumbs, garlic and walnuts, then hot sauce is added. / V / H
  • ÇERKEZ TAVUĞU

    11.-
    Shreded chicken breast meat is mixed with walnuts, bread crumbs and garlic
  • MARINA

    12.-
    Sliced sea bass pieces are rested in vinegar, mayonnaise and mustard sauceand served with garlic / lemon sauce. / V / G
  • PAÇANGA

    13.-
    Mozzarella, pepper, pastrami and eggplant slices mixed with Flame Rub, wrapped in the dough, fried and served.
  • ORTAKÖY

    15.-
    Deep fried calamary rings, mussels and smelt fish with ‘tarator’ sauce
  • MAD APPLE

    10.-
    Grılled and smoked eggplant covered wıth mustard honey sauce and garlıc olıve oıl wıth pıckeled mustard sedds / V
  • MÜCVER

    11.-
    Grated zucchini is mixed with dill, cheese, egg and flour sauce. Deep fried in oil and served with yogurt. V
  • SECRET TRIBE

    14.-
    Veal tripe pieces, cooked with chickpeas and onions, brewed and served by adding tomato sauce.
  • ARNAVUT CİĞERİ

    16.-
    The liver cubes, coated with a mixture of flour and special spices, are cooked in deep oil and served with onion salad.
  • İMAM BAYILDI

    15.-
    Stuffed half eggplant pieces with caramelized onions, pepper slices and tomato sauce / V / G
  • ANTEP

    17.-
    Sun-dried eggplant, pepper and zucchini, stuffed with rice, caramelized onions, pepper / tomato paste and currant. Cooked with linden and sour sumac sauce. / V / G
  • OCTO

    32.-
    Octopus cooked with wine and spices, served with vegetable confit and crisp organic green leaves / G
  • GERDAN

    34.-
    Lamb collar are cooked with fennel, grape molasses and fresh vegetables in lamb broth in three hours / G
  • DELICIOSSO

    34.-
    Osso buco pieces are sealed on hot-heat and three hours cooked with dried fruits, fresh vegetables. Served with special pepper sauce. / G
  • (PROMETHEUS IS OUR ARGENTINIAN STYLE CHARCOAL GRILL) ALL PLATES SERVES WITH SEASONAL GRILLED VEGETABLES
  • FATTY BLACK

    35.-
    Lamb sirloin with cap, rested in onion juice, cooked with flour and added tangerine juice on open fire
  • LAMB RACK

    42.-
    Kefir and dry mint coated Frenched lamb-racks are cooked on grill. Especially recommended for medium-rare or medium G
  • LAMB CHOPS

    42.-
    Pieces of long-boned chops are cooked on the skewers then roasted with tangerine juice and flame rub on open charcoal fire / G
  • F'LAMB

    45.-
    10-11 oz the lamb saddle piece is sealed on the grill, wrapped in caul fat then brewed in the open coal fire / G
  • GROUND KEBAP

    32.-
    Hand-chopped lamb minced meat on skewers is sealed on open coal fire, wrapped in caul fat then brewed G
  • DENVER'S

    37.-
    10-11 oz Denver steak piece is sealed on charcoal flame with Flame Rub and tangerine juice, cooked preserving it’s own juice / G
  • CAPOEIRA

    37.-
    10-11 oz Brazilian-style top sirloin piece is sealed on skewers on high open fire and cooked with it’s own cap at low heat / G
  • ELVIS

    38.-
    10-11 oz Bistro fillet cut pieces cooked on skewers with vegetable pieces and cooked on open charcoal fire / G
  • TURKISH DELIGHT

    49.-
    10-11 oz tender meat pieces are sealed on high charcoal fire grill. Slices cooked with Flame Rub, butter and Metaxa® / G / A
  • CHICKEN THIGS

    24.-
    Chicken pieces are covered with yogurt and tomato sauce and cooked until golden brown on charcoal fire / G
  • VEGA

    24.-
    Brussels sprouts and mixed vegetable slices on skewers, covered with olive oil and spices, cooked on open charcoal fire / V / G
  • FIGUS

    14.-
    A cream bed prepared with ricotta, cottage, cream cheese, tahini and honey, then it is presented with marmalade obtained by cooking dried fruits with walnuts and grape molasses. / V / G
  • MILK HELVA

    13.-
    White flour is roasted in butter and flavored with milk syrup and served with squash jam. / V
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