Deraliye Terrace

Slow-cooked lamb stew served over a bed of smoky, pureed eggplant. A classic Ottoman dish fit for a Sultan.

Succulent beef and vegetable casserole cooked and served in a sealed clay pot, theatrically cracked open at the table.

Steamed whole sea bass with seasonal vegetables, herbs, and a light lemon-olive oil sauce. A fresh taste of the Bosphorus.

Artichoke hearts braised in olive oil with dill, onions, and carrots. A refreshing and light cold mezze.

Delicate phyllo pastry leaves soaked in rosewater-infused milk, garnished with walnuts and pomegranate seeds. A traditional Ottoman dessert.