A meze opening
We started with ezme, smoky abagannuş, spicy atom, creamy Girit Efesi and richly seasoned çiğ köfte. The spread gave us several directions before the grill dishes: smoke, heat, creaminess and stronger seasoning. Ordering the meze together made that variety part of the meal from the beginning.
Gevrek and the mixed grill
The Gevrek combined minced lamb wrapped in lavash with roasted eggplant purée, yogurt, garlic and tomato sauce. That brought the meat together with both creamy and savory accompaniments. The Karışık Plate featured Şaşlık, chicken and Ali Kebap, all grilled over charcoal. Our order moved between the layered lamb dish and the more direct appeal of the charcoal grill.
Baklava, künefe, katmer and more
Dessert was a feast of its own. Crisp baklava contrasted with cheesy künefe, while katmer brought pistachio and cream. We also tried fragrant armut tatlısı and creamy fırın sütlaç with a caramelized top. Between pastry, cheese, fruit and rice pudding, the ending offered as much variety as the savory part of the meal.
Menu & availability
These notes describe my visit. Dishes, prices and special offers may change; check the restaurant’s current menu before you go.
More from the table
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