Ask anyone in Turkey about the food of Anatolia and two things come up quickly: bread from the oven and meat from the fire. They are the heart of our à la carte menu.
From the brick oven
Our pide is a crisp, metre-long flatbread, shaped by hand and baked in the brick oven. The GB Pide is loaded with diced beef, Turkish soujouk, tomatoes, green chili and parsley. Cheese lovers go for the 4 Peynirli Kekikli with ground Turkish cheeses and sun-dried thyme, and the Lahmacun is thin, crisp and made for sharing.
From the char-grill
The Adana Kebab, spicy or not, is ground lamb seasoned with red pepper and grilled on the skewer, served with meyhane rice, smoked tomatoes and onion salad. If you cannot choose, the Karisik Izgara brings Adana, köfte, tavuk şiş and lamb şiş to one plate.
Our signatures
Two dishes our guests order again and again: the Ali Nazik, lamb kebab on smoked eggplant and garlic yoghurt with butter-sautéed walnuts, and the Iskender, sliced beef over butter-tossed pita with yoghurt and a garden red sauce.
All of it is made with Turkish meat and Turkish products, the way it is cooked at home. Explore the à la carte menu.
