The Menu

Smoked eggplant, haydari, fava, and warm flatbread for the table.

Char-grilled octopus, olive oil, lemon, oregano.

Marinated lamb skewers, grilled peppers, bulgur pilavı.

Artichoke braised in olive oil with peas and dill.

Cold salted yogurt drink.

Anise spirit, served with chilled water and ice.

Black tea brewed double-decker style.

Fermented purple-carrot juice, a little fiery.

Soft-scrambled eggs with tomato, pepper, and olive oil.

The full Turkish breakfast spread for two: cheeses, olives, jams, eggs, simit.

Sesame bread ring, clotted cream, honeycomb.

Pistachio baklava, forty layers, orange-blossom syrup.

Warm shredded pastry, melting cheese, pistachio.

Baked rice pudding, burnt top, cinnamon.

Chef’s meze selection with rakı pairing at sunset.

Eight hours, smoked eggplant purée, jus.

Market fish, salt-grilled, charred lemon.