Tasting Notes
Tadana is on the ground floor of Özel Sancak İş Merkezi in Kayalıbağ. The restaurant has a small terrace and a counter just inside the entrance. It is open weekday daytimes, which suits a lunch stop.
Counter dishes served as full plates
Pots and oven trays line the counter with vegetable dishes in red sauce, köfte baked with potatoes, aubergine in a clay pot, vine leaves in olive oil, skewered kebabs and rice with corn. Russian salad and red-cabbage salad are also available. Main dishes are served with a choice of rice, cacık or yoghurt and pickles.
Soups and the chef’s plate
Lentil and chicken soups come with süs biberi. The Aşçı Tabağı (chef’s plate) brings together five daily mezes, pickled cucumber and fresh vegetables. İçli köfte is served as three pieces with salad and ayran.
“Go at lunchtime and start with soup, then try the chef’s plate for a selection of the day’s mezes. Choose a pot dish with rice for your main.”
LR Kitchen — field note