Ruvia Restaurant Sultanahmet

A traditional Anatolian dish, slow-cooked in a sealed clay pot, with tender lamb or beef, vegetables, and aromatic spices. The pot is dramatically cracked open tableside.

A classic Ottoman dish featuring succulent lamb or beef stewed to perfection, served atop a creamy, smoked eggplant puree. Rich and flavorful.

Thin slices of döner kebab meat, generously basted with hot tomato sauce over pita bread, and topped with melted butter and yogurt. A Bursa specialty.

Fresh artichoke hearts braised in olive oil with dill, lemon, and a touch of rice. A light and refreshing Aegean classic, served chilled.

Whole lamb leg slow-roasted until incredibly tender and falling off the bone, seasoned with traditional herbs and spices. A feast for the senses.

A comforting and hearty puree of red lentils, flavored with mint and red pepper flakes. A staple of Turkish cuisine, perfect as a starter.

A generous selection of various cold mezes, including hummus, babaganoush, kısır, haydari, and stuffed vine leaves, perfect for sharing.