From the Kitchen
The Menu
Our menu turns with the seasons. The selection below belongs to this one.
Today's Special:
Starters
Közlenmiş Patlıcan — Fire-Roasted Eggplant
Strained yoghurt, smoked pepper oil, pomegranate molassesAtom Meze — Charred-Chili Yoghurt
Ember-roasted hot peppers, chili flakes in browned butterGirit Ezmesi — Cretan Herb Spread
Fresh herbs, walnuts, Ayvalık olive oilLevrek Marin — Cured Sea BassNew
Bitter orange, fennel, pink peppercornKözde Sucuk — Ember-Grilled Sucuk
House-made wine-cut sausage, over open coalsTaş Fırın Ekmeği — Stone-Oven Bread
Sourdough, served with smoked butterKözde Kuzu İncik — Ember-Roasted Lamb ShankSignature
Twelve hours in its own juices; smoked puréeTaş Fırın Levrek — Stone-Oven Sea BassSignature
Whole in a salt crust, opened at the tableKuru Dinlendirilmiş Antrikot — Dry-Aged Ribeye
Aged 28 days, finished over embers; bone-marrow butterMantı — Grandfather's Recipe
Hand-rolled dumplings, smoked yoghurt, thyme oilKözde Sebze Tabağı — Ember-Grilled VegetablesVegan
Seasonal vegetables, tahini, fresh herbsKeşkekli Tavuk Kanat — Wings with Keşkek
Wood-fired, on slow-pounded wheat keşkekAntep Fıstıklı Katmer — Pistachio KatmerSignature
Clotted cream, green pistachios, Maraş ice creamFırın Sütlaç — Baked Rice Pudding
From the stone oven, with masticAyva Tatlısı — Candied Quince
A winter classic; clotted cream and walnutsİsli Çikolata — Smoked ChocolateNew
70% cacao, ember-smoked cream, sea saltEv Yapımı Limonata — House Lemonade
Mint, charred lemonŞalgam — Spicy Fermented Turnip
Adana style, barrel-fermentedTürk Kahvesi — Turkish Coffee
Brewed over embers, served with Turkish delightSeçili Yerli Şaraplar — Turkish Wines
By the glass — the sommelier's selectionDemleme Çay — Brewed Black Tea
Rize leaves, from a wood-fire samovarMains
Közlenmiş Patlıcan — Fire-Roasted Eggplant
Strained yoghurt, smoked pepper oil, pomegranate molassesAtom Meze — Charred-Chili Yoghurt
Ember-roasted hot peppers, chili flakes in browned butterGirit Ezmesi — Cretan Herb Spread
Fresh herbs, walnuts, Ayvalık olive oilLevrek Marin — Cured Sea BassNew
Bitter orange, fennel, pink peppercornKözde Sucuk — Ember-Grilled Sucuk
House-made wine-cut sausage, over open coalsTaş Fırın Ekmeği — Stone-Oven Bread
Sourdough, served with smoked butterKözde Kuzu İncik — Ember-Roasted Lamb ShankSignature
Twelve hours in its own juices; smoked puréeTaş Fırın Levrek — Stone-Oven Sea BassSignature
Whole in a salt crust, opened at the tableKuru Dinlendirilmiş Antrikot — Dry-Aged Ribeye
Aged 28 days, finished over embers; bone-marrow butterMantı — Grandfather's Recipe
Hand-rolled dumplings, smoked yoghurt, thyme oilKözde Sebze Tabağı — Ember-Grilled VegetablesVegan
Seasonal vegetables, tahini, fresh herbsKeşkekli Tavuk Kanat — Wings with Keşkek
Wood-fired, on slow-pounded wheat keşkekAntep Fıstıklı Katmer — Pistachio KatmerSignature
Clotted cream, green pistachios, Maraş ice creamFırın Sütlaç — Baked Rice Pudding
From the stone oven, with masticAyva Tatlısı — Candied Quince
A winter classic; clotted cream and walnutsİsli Çikolata — Smoked ChocolateNew
70% cacao, ember-smoked cream, sea saltEv Yapımı Limonata — House Lemonade
Mint, charred lemonŞalgam — Spicy Fermented Turnip
Adana style, barrel-fermentedTürk Kahvesi — Turkish Coffee
Brewed over embers, served with Turkish delightSeçili Yerli Şaraplar — Turkish Wines
By the glass — the sommelier's selectionDemleme Çay — Brewed Black Tea
Rize leaves, from a wood-fire samovarDesserts
Közlenmiş Patlıcan — Fire-Roasted Eggplant
Strained yoghurt, smoked pepper oil, pomegranate molassesAtom Meze — Charred-Chili Yoghurt
Ember-roasted hot peppers, chili flakes in browned butterGirit Ezmesi — Cretan Herb Spread
Fresh herbs, walnuts, Ayvalık olive oilLevrek Marin — Cured Sea BassNew
Bitter orange, fennel, pink peppercornKözde Sucuk — Ember-Grilled Sucuk
House-made wine-cut sausage, over open coalsTaş Fırın Ekmeği — Stone-Oven Bread
Sourdough, served with smoked butterKözde Kuzu İncik — Ember-Roasted Lamb ShankSignature
Twelve hours in its own juices; smoked puréeTaş Fırın Levrek — Stone-Oven Sea BassSignature
Whole in a salt crust, opened at the tableKuru Dinlendirilmiş Antrikot — Dry-Aged Ribeye
Aged 28 days, finished over embers; bone-marrow butterMantı — Grandfather's Recipe
Hand-rolled dumplings, smoked yoghurt, thyme oilKözde Sebze Tabağı — Ember-Grilled VegetablesVegan
Seasonal vegetables, tahini, fresh herbsKeşkekli Tavuk Kanat — Wings with Keşkek
Wood-fired, on slow-pounded wheat keşkekAntep Fıstıklı Katmer — Pistachio KatmerSignature
Clotted cream, green pistachios, Maraş ice creamFırın Sütlaç — Baked Rice Pudding
From the stone oven, with masticAyva Tatlısı — Candied Quince
A winter classic; clotted cream and walnutsİsli Çikolata — Smoked ChocolateNew
70% cacao, ember-smoked cream, sea saltEv Yapımı Limonata — House Lemonade
Mint, charred lemonŞalgam — Spicy Fermented Turnip
Adana style, barrel-fermentedTürk Kahvesi — Turkish Coffee
Brewed over embers, served with Turkish delightSeçili Yerli Şaraplar — Turkish Wines
By the glass — the sommelier's selectionDemleme Çay — Brewed Black Tea
Rize leaves, from a wood-fire samovarDrinks
Közlenmiş Patlıcan — Fire-Roasted Eggplant
Strained yoghurt, smoked pepper oil, pomegranate molassesAtom Meze — Charred-Chili Yoghurt
Ember-roasted hot peppers, chili flakes in browned butterGirit Ezmesi — Cretan Herb Spread
Fresh herbs, walnuts, Ayvalık olive oilLevrek Marin — Cured Sea BassNew
Bitter orange, fennel, pink peppercornKözde Sucuk — Ember-Grilled Sucuk
House-made wine-cut sausage, over open coalsTaş Fırın Ekmeği — Stone-Oven Bread
Sourdough, served with smoked butterKözde Kuzu İncik — Ember-Roasted Lamb ShankSignature
Twelve hours in its own juices; smoked puréeTaş Fırın Levrek — Stone-Oven Sea BassSignature
Whole in a salt crust, opened at the tableKuru Dinlendirilmiş Antrikot — Dry-Aged Ribeye
Aged 28 days, finished over embers; bone-marrow butterMantı — Grandfather's Recipe
Hand-rolled dumplings, smoked yoghurt, thyme oilKözde Sebze Tabağı — Ember-Grilled VegetablesVegan
Seasonal vegetables, tahini, fresh herbsKeşkekli Tavuk Kanat — Wings with Keşkek
Wood-fired, on slow-pounded wheat keşkekAntep Fıstıklı Katmer — Pistachio KatmerSignature
Clotted cream, green pistachios, Maraş ice creamFırın Sütlaç — Baked Rice Pudding
From the stone oven, with masticAyva Tatlısı — Candied Quince
A winter classic; clotted cream and walnutsİsli Çikolata — Smoked ChocolateNew
70% cacao, ember-smoked cream, sea saltEv Yapımı Limonata — House Lemonade
Mint, charred lemonŞalgam — Spicy Fermented Turnip
Adana style, barrel-fermentedTürk Kahvesi — Turkish Coffee
Brewed over embers, served with Turkish delightSeçili Yerli Şaraplar — Turkish Wines
By the glass — the sommelier's selectionDemleme Çay — Brewed Black Tea
Rize leaves, from a wood-fire samovarPrices include VAT. Please ask our team for allergen information.