Istanbul Anatolian Cuisine

Succulent chunks of beef or lamb, vegetables, and aromatic spices slow-cooked in a sealed clay pot, then dramatically cracked open at your table.

A unique caramelized milk pudding with a slightly burnt bottom, offering a delightful texture and sweet, smoky flavor.

Tender artichoke hearts slowly cooked in olive oil with dill, lemon, and a hint of rice. A light and refreshing meze.

Slow-cooked lamb stew atop a bed of silky, smoked eggplant puree. A regal dish fit for a Sultan.

Thin slices of döner kebab meat served over pita bread, topped with hot tomato sauce and melted butter, with a side of yogurt.

Flavorful vegetarian lentil patties mixed with fine bulgur, herbs, and spices, served with fresh lettuce leaves.