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Hors d'oeuvres and salads

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From the sea
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Meat barbequed over briquettes
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Desserts

Artichoke salad, with extra virgin olive oil dressing

Sauteed octopus, in a tomato, au gratin

 

Chicken with shrimp, prepared with a light cream and cheese sauce

Hünkar Beğendi, tender lamb chunks bedded in a smoked-flavoured aubergine puree

 

Fish braised with tomatoes, peppers and mushrooms, served au jus