Grill Istanbul

Rolled vine leaves stuffed with a mixture of aromatic rice and herbs. Tender texture and slightly lemony sour taste. Usually eaten cold as a starter.

A creamy, pinkish paste made from smoked fish roe. Pronounced salty and marine taste with a creamy texture. Ideal for spreading on bread.

Creamy chickpea purée mixed with tahini (sesame paste), olive oil, and lemon. Rich, nutty flavor. Enjoy by dipping bread or vegetables.

Fresh yogurt mixed with crunchy cucumber cubes, garlic, and herbs. Fluid texture and very refreshing taste. Eaten as a cold soup or dip.

Grilled eggplant caviar reduced to a purée. Characteristic smoky flavor and melting texture. A classic of Turkish mezzes.

Spicy mixture of finely chopped tomatoes, onions, peppers, and parsley. Fresh but pungent taste, similar to salsa. Stimulates the appetite before the main course.

An assortment of the various cold starters from the menu. Allows you to taste several flavors (hummus, eggplant caviar, etc.) in one plate. Ideal for sharing.

Dish composed of an assortment of meat-free specialties, often including stuffed vegetables, purées, and salads. A complete and balanced meal.

Whole roasted eggplant stuffed with a mixture of simmered vegetables (often tomatoes, onions, peppers). Tender and flavorful, prepared with olive oil.

The large assortment of house grilled meats. Includes different textures and flavors: kebab slices, skewers, and spicy minced meat. For hearty appetites.

Assortment of grilled meats cooked over a wood fire. Offers a taste of different marinades and types of meat (chicken, lamb, beef).

Grilled lamb pieces served on a bed of spicy tomato purée. The juicy meat blends with the acidity of the tomato for a rich flavor.

Spicy minced meat skewer served on pieces of bread, drizzled with tomato sauce and accompanied by yogurt. The yogurt softens the spices of the meat.

Specialty dish of grilled minced meat served on a bed of smoked eggplant purée mixed with yogurt. Creamy texture and delicate smoky flavor.

Grilled beef cut, known for its long fibers and pronounced flavor. Served rare or medium as you like.

Tender grilled lamb chops, often marinated with thyme and olive oil. Pink and juicy meat to be eaten with fingers by holding the bone.

Thin slices of doner meat placed on pieces of pita bread, drizzled with tomato sauce and melted butter, served with yogurt. A rich and very popular dish.

Marinated lamb cubes threaded onto a skewer and grilled. The meat is tender and flavored by fire cooking.

Chicken pieces slow-cooked to remain tender and juicy, with golden skin.

Marinated chicken breast cubes skewer (often with lemon and paprika) then grilled. Light taste and tender meat.

Long skewer of minced lamb mixed with red chili and spices. Spicy flavor and melting texture.

Beef or lamb meatballs seasoned with herbs (parsley, cumin) and grilled. Crispy outside, tender inside.

House chicken specialty. Probably marinated and spiced.

Simple grilled beef patty. A classic appreciated for its simplicity.

Generous plate of kebab meat (meat roasted on a vertical spit and thinly sliced), served with its accompaniments.

Mix of fresh market vegetables (lettuce, tomatoes, cucumbers). Light and healthy.

Fresh salad made of tomatoes, cucumbers, black olives and large cubes of feta cheese. Seasoned with olive oil and oregano.

Large composed salad topped with a hot grilled chicken skewer. Serves as a light, complete meal.

Classic ice cream cup, choice of flavors, topped with whipped cream.

Flaky pastry with walnuts or pistachios, soaked in sugar syrup or honey. Very sweet, crispy, and melt-in-your-mouth.

Thick and creamy plain yogurt drizzled with golden honey. A simple, fresh, and digestible dessert.

Chocolate tartlet with crunchy caramel pieces (Daim candy type).

Italian dessert with coffee and mascarpone. Creamy and flavorful.

Hot dessert made of crispy angel hair (kadayif) filled with melting cheese, all soaked in syrup. Served hot so the cheese stretches.

The traditional hot Künefe served with a scoop of ice cream (often vanilla or milk) for a delicious hot-cold contrast.

The national aniseed spirit of Turkey. Drunk neat or diluted with fresh water (it then turns milky white) and ice.

Classic French cocktail made with white wine and cassis cream. Sweet and fruity.

Typical French aniseed aperitif (Pastis). Served diluted with plenty of fresh water.

Distilled spirit made from grains. Served neat or with ice.

Italian natural sparkling mineral water. Fine bubbles and mineral taste.

Very fizzy French sparkling water. Refreshing and digestive.

Mineral water (Badoit is sparkling, Cristaline is usually still). Individual size.

Sparkling and sweet orange sodas.

World-famous sparkling cola drink, classic or light version.

Orange fruit juice, sweet and vitamin-rich.

Clear and sparkling lemon and lime soda.

Still fruit drink, very popular in France.

Traditional Turkish drink made from yogurt, water, and a pinch of salt. Very thirst-quenching, it perfectly accompanies spicy dishes.

Various fruit juices (Minute Maid brand). Sweet and fruity.

Turkey's most famous pilsner beer. Light, golden, and refreshing with a slight bitterness.

Classic Dutch lager beer. Balanced and accessible taste.

Large format of sparkling drink or water.

Small, strong, concentrated black coffee. Served in a small cup after the meal.

Espresso with a drop of hot milk to soften it.

Espresso diluted with hot water for a longer, less intense coffee.

Classic black tea brewed with hot water.

Hot tea infused with mint leaves. Digestive and fragrant.

Large coffee with a good amount of frothy hot milk.