Lamb meat with saffron rice

(with the addition of fragrant Iranian saffron)

Tender lamb meat languishes in the oven for 6 hours. When served, a brown demi-glas sauce is formed. The meat is very tender and tasty.

Kebab with mushrooms

A dish that you will not find in Turkish restaurants.For kebab, selected pulp of beef and lamb is taken, the meat is chopped for a long time with a special large knife until smooth.

With the addition of finely chopped forest mushrooms, the kebab acquires a very delicate taste. Kebab meat is prepared by the chef directly in the restaurant.

Kebab is cooked exclusively on live fire, on the grill.

Mariscos al horno en una olla

El plato contiene solo mariscos reales de alta calidad. Pulpo, calamar, mejillones, gambas.

Con la adición de una pequeña cantidad de verduras. Todo se espolvorea con queso y se cuece en el horno a alta temperatura. Servido en una olla chisporroteante. Delicioso y tierno plato. Según las opiniones de nuestros invitados, el vino blanco como Sarafin Fume blanc o el vino de la región de Capadocia Cotes Avanos – Chardonnay Cappadocia va bien con este plato.

Seared scallops with lemon sauce

The most delicate scallop has a very pleasant sweetish taste and vaguely resembles crab meat. One of the most favorite dishes of the guests of our restaurant.                                           

A tasting plate

A tasting plate containing at least five types of snacks, where you can taste different flavors at the same time