Traditional spread breakfast with feta, kashar, olives, tomato, cucumber, egg, honey, clotted cream, jam and fresh village bread.
Refined Aegean spread with Bodrum mandarin jam, fresh curd, herb sauté, dried fig, Ezine cheese and nettles in olive oil.
Rich Black Sea breakfast with mıhlama, kuymak, fried anchovy, Trabzon bread, kolot cheese, butter and pickled collard greens.
Classic spread breakfast plus grilled sucuk slices, pan-fried egg and warm gözleme.
Rich open-buffet experience with over twenty items: assorted cheeses, jams, fresh-baked pastries, omelette station and seasonal fruits.
Plant-based breakfast with avocado spread, hummus, fresh vegetables, dried fruit, hazelnut spread and organic whole-grain bread.
High-protein vegan breakfast with sautéed tofu, vegan cheese, almond butter, organic chia pudding, fresh fruit and granola.
Two pan-fried eggs over sucuk slices, served with fresh bread and cherry tomatoes.
Two pan-fried eggs over Kayseri pastırma, with finely chopped parsley and fresh bread.
Feta cheese, black olives, fresh tomato, cucumber, green pepper, boiled egg and village bread.
Ezine and Edirne feta cheese assortment, green and black olives with fresh thyme and olive oil.
Traditional Anatolian sweet with Afyon clotted cream, flower honey, fresh bread and nuts.
Sucuk, pastırma, salami, kashar cheese and cheddar slices, served with cornichons and fresh bread.
Light breakfast with whole-grain bread, curd cheese, fresh greens, avocado slices and cherry tomatoes.
Tekirdağ sucuk, Edirne feta, mini Tekirdağ kofta pieces and fresh black-cumin bread.
Traditional Turkish-style red lentil soup, served topped with hot melted butter and dried mint.
Traditional Anatolian soup with red lentils, rice, bulgur and mint.
Classic Turkish yogurt soup with rice, mint and a creamy egg-flour tempering.
Traditional Turkish tripe soup served with vinegar, garlic and red pepper flakes.
Traditional Anatolian soup made from fermented tarhana dough, topped with hot melted butter.
Traditional Turkish wedding soup with meat broth, minced meat and an egg-flour tempering.
Classic chicken broth enriched with orzo pasta, carrot and rice.
Traditional winter soup with hulled wheat berries, yogurt and chickpeas.
Light, healthy homemade soup with seasonal vegetables.
Creamy tomato soup made with fresh tomatoes and basil, topped with grated kaşar cheese.
Traditional rich soup of lamb head and trotters, served with garlic and vinegar.
Traditional Gaziantep soup with lamb, rice, garlic and spicy chili sauce.
Traditional home soup with vermicelli cooked in chicken stock, with carrot and parsley.
Soft rice in plain chicken stock, finished with egg-lemon sauce.
Gaziantep-style soup with yogurt, chickpeas, bulgur and dried mint.
Traditional long-simmered lamb-trotter soup served with garlic vinegar and red pepper flakes.
Traditional crispy phyllo rolls filled with feta cheese and parsley, fried to golden perfection.
Crispy phyllo rolls filled with spiced mashed potato.
Crispy phyllo rolls fried with spiced minced beef, onion and parsley filling.
Classic Italian pizza with tomato sauce, mozzarella and fresh basil leaves.
Four-cheese pizza with mozzarella, parmesan, gorgonzola and cheddar.
Rich mixed pizza with sucuk, salami, mushrooms, peppers, olives and mozzarella.
Cheeseless Neapolitan pizza with tomato sauce, garlic, oregano, basil and olive oil.
Simple aromatic pizza with mushrooms, mozzarella, garlic and parsley.
Loaded classic Italian pizza with turkey ham, mushrooms, artichoke, olives and mozzarella.
Sweet-savory pizza with turkey ham, pineapple slices and mozzarella.
Italian classic folded closed pizza baked with mozzarella, salami and mushroom filling.
Adana-style fermented turnip juice, plain — served in a glass.
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