Tasting Notes
The menu is available in Turkish, English, Russian and Arabic. Its sections cover Ottoman specialities, fish, steak, pasta, pizza, pide, salads, mezes and breakfast.
Ottoman dishes and clay-pot kebab
The Ottoman section lists Et Testi Kebabı, meat cooked in a sealed clay jug, sac tava, lamb chops in a clay pot, aubergine islim kebab, stuffed chicken, musakka and beef casserole. A separate section includes vegetarian testi kebab, vegetarian musakka, stuffed aubergine and vegetable casserole.
Fish and international dishes
Fish options include sea bream, sea bass, salmon, fried anchovies, fish kavurma, shrimp casserole and fish baked in a clay dish. The international section lists steaks, including T-bone, as well as chicken with curry or soy sauce.
Pide, pasta, mezes and breakfast
Pizzas and pide come with meat, chicken, sucuk, vegetables or the house topping. Pasta choices include spaghetti, fettuccine, linguine and penne. Cold mezes include hummus, haydari, aubergine dip and stuffed vine leaves; hot starters include calamari, shrimp, octopus casserole and paçanga böreği. Breakfast options include a spread for two, a breakfast plate, omelettes and menemen.
“Choose the clay-jug kebab for a meat dish or baked fish for seafood. If you are with a group, start with a mixed meze platter.”
LR Kitchen — field note