Carlos Terrace Restaurant İstanbul

Layers of roasted eggplant, zucchini, potatoes, and a rich lentil and tomato ragout, topped with a béchamel sauce and baked until golden.

Slow-braised lamb shank, falling off the bone, served with a rich, aromatic date and apricot reduction atop a bed of creamy orzo.

Tender chicken pieces simmered with dried apricots, almonds, and traditional Moroccan spices, served with fluffy couscous.

A vibrant selection of classic Turkish mezzes, including hummus, baba ghanoush, shakshuka, andEzme, served with warm pita bread.

Freshly caught whole sea bass, grilled to perfection with a lemon-herb marinade, served with seasonal greens and new potatoes.