Starters

• Pistachio butter with orange aroma
• Goat cheese served with caramelized pear

Mezes

• Atom tempura with roasted eggplant and hot pepper jam
• Two-colored hummus with caramelized onion sauce (Beetroot and plain hummus topped with cold-pressed Edremit olive oil)
• Buckwheat (Grechka) tabbouleh with honey and pomegranate
• Spicy clotted cream, baby carrots with molasses and pistachios
• Anatolian ezme with plenty of walnuts

Salad

• Mediterranean salad with Sürk cheese (With sun-dried tomatoes, Sürk cheese, pomegranate seeds, and Hatay olives)

Warm Starters

• Kibbeh (Stuffed meatballs) with almonds and dry tzatziki
• Pastrami pastry served with spicy rosehip marmalade

Main Courses

• Slow-cooked beef ribs in citrus sauce on spinach begendi; accompanied by root vegetables
• Chicken shashlik skewers on spinach begendi
• Rock bass served with root vegetables and spinach begendi

Dessert

• A Crème Brûlée from the East: Pumpkin Crème Brûlée