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.

Fruits de mer cuits dans une marmite

Le plat ne contient que des fruits de mer royaux de haute qualité. Poulpe, calamars, moules, crevettes.

Avec l'ajout d'une petite quantité de légumes. Le tout est saupoudré de fromage et cuit au four à haute température. Servi dans une marmite grésillante. Plat délicieux, tendre. Selon les avis de nos convives, un vin blanc comme le Sarafin Fume blanc ou un vin de la région de Cappadoce Cotes Avanos – Chardonnay Cappadoce se marie bien avec ce plat.

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