Thin sliced döner on flatbread with special tomato sauce and hot butter; served with yogurt and charred pepper.

Rested beef entrecôte seared on the grill to your preferred doneness; with buttery mashed potatoes and grilled vegetables.

Grilled beef meatballs topped with creamy mushroom sauce and melted kashar cheese; served with mashed potatoes and grilled vegetables.

Lamb and vegetables slow-cooked in an earthenware pot, topped with oven-baked kashar cheese.

Penne pasta; sautéed chicken and mushrooms in creamy parmesan sauce.

150 gr beef burger patty, lettuce, tomato, pickles, and special burger sauce; in sesame brioche bun.

150 gr beef meatball topped with melted cheddar; served with lettuce, tomato, pickles, and burger sauce.

Two thin beef patties caramelized on a griddle, double cheddar, onion and smash sauce.

150 gr beef patty, pulled beef with barbecue sauce, cheddar, caramelized onion and lettuce.

150 gr beef patty mixed with spicy buffalo sauce; red onion, lettuce, tomato and ranch sauce.

Two 150 gr beef patties, double cheddar, lettuce, tomato, pickles and burger sauce; for the truly hungry.

Crispy coated chicken breast, cheddar, lettuce, tomato and mayonnaise; on sesame brioche bread.

Plant-based patty made with chickpeas and vegetables; with lettuce, tomato, red onion and vegan mayonnaise.

Sucuk, salami, mushroom, pepper, corn and black olives; with plenty of mozzarella.

Creamy harmony of mozzarella, gorgonzola, parmesan and kashar cheese.

Thin dough with tomato sauce, plenty of mozzarella, fresh tomato and basil; Italian classic.

Plenty of beef pepperoni slices on tomato sauce and mozzarella.

Mushroom, colorful peppers, corn, black olives and red onion; with tomato sauce and mozzarella.

Neapolitan style dough with puffy edges; tomato sauce, mozzarella, tomato and fresh basil.

Turkey ham, mushroom, artichoke heart and black olives; with tomato sauce and mozzarella.

Four slices with four flavors: mushroom, turkey ham, artichoke and black olive (Quattro Stagioni).

Daily ground beef meatballs grilled over charcoal; served with fries, charred tomato, and sumac onion.

Bursa style, mildly spiced finger İnegöl meatballs; served with fries, charred tomato, and sumac onion.

Five grilled meatballs in whole bread; with tomato, onion, greens, and charred pepper.

Three grilled meatballs in half bread; with tomato, onion, greens, and charred pepper.

Thin sliced beef döner wrapped in thin flatbread; with tomato, onion, parsley, and sumac.

Marinated chicken döner wrapped in flatbread; with tomato, lettuce, pickles, and special sauce.

Sliced beef döner in fresh bread; with tomato, onion, parsley, and pepper.

Chicken döner in fresh bread; with tomato, lettuce, red onion, and special sauce.

Döner filled in tombik bread; with tomato, lettuce, red onion, and special tombik sauce.

Daily chopped potatoes fried twice; crispy outside, soft inside. Served with sea salt.

Mozzarella sticks breaded and fried, stretchy when bitten; served with tomato sauce.

Chicken breast marinated overnight in spiced ayran, fried until golden with crispy coating.

Sweet dry onion rings lightly battered and breaded, fried crispy.

Freshly brewed Black Sea black tea, served in a thin-waisted glass.

Slow-cooked over embers, frothy Turkish coffee; served with water and Turkish delight.

Refreshing herbal tea brewed with fresh mint leaves and lemon slices.

Rich hot chocolate made with real dark chocolate and milk.

Pure salep boiled with milk, a winter favorite; with plenty of cinnamon.

Vanilla creamy pudding, biscuit crumbs and fresh strawberry layers.

Freshly baked crispy waffle; with your choice of chocolate sauce, strawberry, banana and crushed hazelnuts.

Soft sponge cake soaked with three kinds of milk, topped with caramel sauce.

Light dough balls filled with vanilla cream, topped with plenty of hot dark chocolate sauce.

Traditional baked rice pudding in a casserole with a browned top; served with pistachio.

Traditional milk dessert with caramelized base; with pistachio.

Homemade mosaic cake combining cocoa chocolate and biscuit, served in slices.

Basque style cheesecake caramelized at high heat on top, with a creamy inside.

Double shot espresso with cold water and ice; simple and refreshing.

Double shot espresso with cold milk and ice; layered and balanced.

Strawberry milk tea with popping strawberry pearls and ice; served with a thick straw.

Homemade lemonade made with freshly squeezed lemon and mint.

Seasonal greens, tomato, cucumber, black olives, and white cheese; with olive oil-lemon dressing.

Diced tomato, cucumber, pepper, and onion; with sumac, olive oil, and lemon.

Iceberg lettuce, grilled chicken breast, crispy croutons, and parmesan; with homemade Caesar dressing.

Tuna, corn, boiled egg, and seasonal greens; with olive oil-lemon dressing.

Boiled white beans, red onion, tomato, and egg; with olive oil, vinegar, and sumac.

Finely chopped tomatoes, peppers, and onions with pomegranate molasses and isot pepper, prepared Adana style.

Boiled chickpeas blended with tahini and lemon to a smooth texture; topped with sautéed meat pieces in butter and red pepper flakes.

Charred eggplant; prepared creamy with mayonnaise, yogurt, and garlic, served with fresh parsley.

Boiled vegetables and gherkin pickles mixed with mayonnaise and yogurt for a creamy classic meze.

Strained yogurt and white cheese; combined with garlic, dill, and dried mint, drizzled with olive oil.