The kitchen's own voice.

The table's welcome, from sourdough.

Ovacık melon, Ezine cheese, crispy walnut.

Hidden under smoke, the story of the fields.

The middle of the season, with pearl onion.

The colour of the soil, with ricotta.

Where fire meets tahini.

Bright with mango, the season's light stance.

Sautéed radicchio, the night's opening.

The sound of open fire, the echo of spices.

Lime and chili, the sea's sharp greeting.

The blue's small gift, on plain fire.

Classical, direct, on plain fire.

With avocado, the street refined.

One of the Aegean's quieter openings.

Smoked entrecôte, hair pepper: sharp, hot.

A seasonal blossom, under a thin batter.

The earth's flesh, on open flame.

The city's middle path, classical balance.

Yedikule lettuce, cured bacon.

Seasonal greens, the house's plain signature.

From sea to fire; clean and direct.

The season's first cherry, the season's last minekop.

Warm hummus and Aegean herbs, slow-cooked.

The forest's voice on the plate.

The sweet closing of the evening.

A warm kiss of the classical.

Tequila, aperol, passion fruit, citrus blend, chili Cardinal.

Strawberry, vodka, red fruit liqueur, sweet sour.

Rakı, melon liqueur, fresh basil, citrus blend, gin.

Vodka, ginger juice, honey syrup, lime, sweet sour, soda.

Gin, vermouth, Campari.

Bourbon, lemon, simple syrup, egg white.

Tequila, lime, triple sec.

Bourbon, sugar, angostura, orange peel.

Aperol, prosecco, soda.