Beef, tomatoes, pearl onions, and village peppers seasoned with spices, slow-cooked in a clay pot. A traditional Cappadocia kebab served with rice.
LAMB SHANK
Tender lamb shank slow-braised with fresh thyme, presented on a creamy bed of smoky eggplant puree, finished with the chef’s signature molasses sauce.
BEEF SHASHLIK
Tenderloin beef marinated in soy sauce and cream, grilled with mushrooms and herbs. Served with mashed potatoes.
SEABASS
Grilled sea bass served with red cabbage pickle, seasonal greens and potatoes cake.
ANATOLIAN MEATBALLS
Traditional lamb and beef meatballs served on buttered, spiced bread with strained yogurt, grilled tomatoes and peppers.
KUZU PİRZOLA
Expertly marinated lamb chops served with pumpkin-infused mashed potatoes and the chef’s signature spicy cherry sauce.
Topkapi-style Chicken
Inspired by Ottoman cuisine, Topkapi-style chicken: chicken thigh carefully butterflied and stuffed with rice , served with grilled tomatoes and peppers.
BALLI MAHMUDİYE
A refined dish inspired by Ottoman cuisine — tender chicken cooked with pearl onions, dried apricots, golden raisins, and raw almonds, gently spiced with cinnamon and sweetened with honey. Finished with fresh dill.
VEGETABLE CASSEROLE
Eggplant, zucchini, broccoli and other seasonal vegetables, oven-baked in a fresh tomato sauce.
MANTI
Small pieces of thin dough filled with ground meat, cooked in tomato sauce, served with yogurt and butter.
PUMPKIN SEED NOODLES
Traditional hand cut pasta. Served with butter, walnut, pumpkin seeds and cheese.
