The menu card of this chic Oriental restaurant will introduce you to modern interpretations of mainstays of Turkish-Ottoman food. The starters’ list comes for example with Dolma, Hummus, grilled and marinated aubergines, fine slices from lamb legs or marinated anchovy fillets with lemon. Warm starters are more your thing? No problem: what about fried liver or meat filled dough pastries?
The main courses enter the competition with grilled lamb ribs with veggies, beef fillet with roasted veggies or slices of chicken breast with purréed sesame and rice with mint. Dessert mainstays suchs as Baklava made of filo or Kazandibi, made of rice flour and pine resin will make you beg for more.
The interior impresses with a lot of white and fold and impressively big chandeliers.
