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From the inspired alchemy of master chef Tolga Atalay; an alluringly modern Turkish feast.Abundant mezes heat the palate with a fierce local pastrami steamed in parchment paper (en papillote) and satisfy with pureed eggplant infused with paprika spiked butter. Entrees dare and reward the brave and hungry. Fried semolina stuffed with minced lamb is a famous house specialty while twenty -five savory options of lamb, beef, and chicken Kebap create a luscious mlange. Rose petal creme brulee is as delicate as it is decadent; creamed date ice cream needs no additional endorsement. Boasting Istanbuls grandest cellar of locally produced wines we bow to conviviality with a Self Pour Raki service.An atmosphere of refined fluidity continues chef Atalays tradition of enriching form to compliment function creating an intimate ambiance with an invitation to indulge.
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