Efes Restaurant

Succulent hand-minced lamb, seasoned with red pepper and sumac, grilled to perfection and served with authentic lavash and a tomato-cucumber salad.

A rich medley of prawns, mussels, calamari, and seabass baked with tomatoes, peppers, and herbs in a traditional clay pot.

Tender slow-cooked beef stew served atop a creamy, smoked eggplant purée. A dish fit for royalty.

A hearty and aromatic stew of seasonal vegetables, chickpeas, and herbs, slow-cooked in a traditional earthen pot.

Layers of crisp phyllo pastry, finely ground pistachios, and sweet syrup, served with a dollop of rich clotted cream.