Traditional Turkish meatballs made from beef mince kneaded with special spices and grilled over charcoal. Served with rice pilaf, salad, and roasted vegetables. A Turkish grill classic.
Classic recipe of grilled beef köfte served on smoked aubergine puree (beğendi). One of the elegant pairings of Turkish cuisine. Soft texture and deep aroma.
Beef köfte filled with melting yellow cheese (kaşar) inside. Cheese reaches a flowing consistency as the köfte grill. Served with rice and roasted vegetables.
Beef köfte baked in special clay terracotta dishes, served alongside tomato and pepper. Traditional Anatolian dish served sizzling. Visual appeal and flavour together.
Prepared by skewering marinated lamb pieces and grilling over charcoal. Soft texture and characteristic lamb aroma. Served with rice pilaf, salad, and roasted vegetables. Please ask your waiter for the price.
The spicy hand-chopped mince kebab of Adana region, skewered and grilled. Served with lavash, onion, sumac, parsley, and roasted vegetables. A Southeastern Anatolian classic. Please ask your waiter for the price.
The non-spicy hand-chopped mince kebab of Urfa region, carefully grilled. The mild alternative to Adana for those with gentle palates. Served with lavash and roasted vegetables. Please ask your waiter for the price.
Bone-in lamb chops marinated with special spices and grilled over charcoal. Soft texture and characteristic lamb aroma. The indispensable choice of meat lovers. Served with roasted vegetables on the side. Please ask your waiter for the price.
The famous kebab of Bodrum region: thinly sliced beef, çökertme potato (thinly cut fried potatoes), and garlic yoghurt. Crowned with tomato sauce. The peak of Aegean cuisine.
Marinated beef, red and green peppers, and onions served on a hot iron pan. Served with tortillas, guacamole, and sour cream. A classic Mexican flavour. Please ask your waiter for the price.
A rich fajita platter where beef and chicken breast are served together on a hot iron pan. The chance to taste both meat and chicken flavours at once. Served with tortillas and classic fajita garnishes. Please ask your waiter for the price.
Lamb shank prepared by slow-cooking with special spices over low heat for a long time. The meat falls easily off the bone, with a soft texture that lingers on the palate. Served with rice or mashed potato on the side. Please ask your waiter for the price.
The signature dish of Gaziantep region prepared with smoked aubergine puree, garlic yoghurt, and sautéed diced beef on top. The deep aroma of smoked aubergine blends with the coolness of yoghurt. One of the elegant classics of Turkish cuisine. Please ask your waiter for the price.
An Ottoman palace cuisine classic where diced beef is served on smoked aubergine puree (beğendi). A historical and aristocratic dish. Stands out with soft texture and rich aroma.
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