Le babylone

Creamy preparation based on smoked and emulsified fish roe (cod). Salty marine flavor and creamy texture. Usually enjoyed spread on bread.

Fresh preparation based on yogurt, chopped cucumber, garlic, and herbs. Fluid and crunchy texture, tangy and refreshing taste. Similar to Greek tzatziki, often served as a cold soup or side dish.

Finely crushed tomato salad with chili peppers, onions, and herbs. Spicy and juicy flavor. Serves as a spicy condiment or starter.

Shepherd's salad made of tomatoes, cucumbers, onions, green peppers, and parsley cut into small cubes. Simply seasoned with lemon and olive oil. Very fresh and crunchy.

Creamy chickpea puree mixed with tahini (sesame paste), garlic, and lemon. Nutty flavor and rich texture. An essential classic to eat with bread.

Starter based on fried or grilled vegetables mixed with garlic yogurt. Mix of melting textures and mild flavor enhanced by paprika.

Rolled vine leaves stuffed with a mixture of aromatic rice with herbs and spices. Tender texture and slightly lemony taste.

Fresh brined curd cheese, salty and crumbly. Usually served with a drizzle of olive oil and herbs.

Fried eggplant pieces topped with a simmered tomato sauce with garlic. Melting and flavorful.

Tasting plate featuring several small portions of cold starters from the menu. Ideal for trying everything.

Large tasting plate featuring a wide selection of cold starters. Generous portion suitable for a light meal or sharing.

Classic Ottoman dish: whole braised eggplant stuffed with a confit of onions, garlic, and tomatoes. Melting and very fragrant with olive oil. Eaten warm.

Fried balls made from crushed chickpeas or fava beans with herbs and spices. Crispy exterior and soft interior. Herbal and earthy taste.

Vegetarian main course centered around falafel (fried chickpea balls), served with complete garnishes.

Main course consisting of confit stuffed eggplant, served as a meal portion with sides.

Complete plate featuring feta, served with grains and vegetables.

Fresh mixed salad with chicken pieces.

Fresh mixed salad with tuna.

Large salad with Greek/Turkish flavors with feta and olives.

Boat-shaped flatbread topped with Kasar cheese (mild-tasting Turkish pressed cheese) and peppers. Crispy dough and melting topping.

Vegetarian pide topped with fresh spinach and feta cheese. Classic savory and herbaceous combination.

Pide topped with cheese and slices of Sucuk, a Turkish beef sausage seasoned with garlic and cumin. Spicy flavor.

Classic pide topped with seasoned minced meat and melted cheese.

The house specialty. A richly topped pide combining lamb meat and smoked eggplant puree.

Vegetarian pide with mushrooms and two cheeses.

Very thin and crispy flatbread covered with a thin layer of minced meat, mixed vegetables, and herbs. Often eaten rolled with a squeeze of lemon and parsley.

Marinated chicken pieces grilled on a skewer. Tender and lightly grilled.

Minced meat balls (usually beef or lamb) kneaded with onions and spices, then grilled. Juicy and flavorful.

Long skewer of spicy minced meat, hand-molded onto a flat blade and charcoal-grilled. Specialty from southern Turkey, spicy and smoky flavor.

Tender marinated lamb cubes grilled on a skewer.

Grilled lamb chops, served on the bone. Flavorful and juicy meat.

Generous plate combining several types of grilled meats. Ideal for tasting different specialties.

Rich version of Adana kebab, served on bread with tomato sauce and fresh yogurt to soften the spices.

The chef's special dish of the day.

Visually appealing and delicious dish: grilled meat is wrapped in thin bread, cut into pieces, and topped with tomato sauce and yogurt. A mix of crispy and soft textures.

The 'Sultan's Delight'. Tender lamb stew served on a creamy eggplant puree mixed with béchamel and cheese. Very rich and creamy dish.

Gaziantep specialty. Sautéed meat served on a bed of smoked eggplant puree mixed with garlic yogurt. Characteristic smoky flavor.

Famous oriental pastry made of multiple layers of thin phyllo dough, filled with crushed pistachios and soaked in sweet syrup. Crispy, melt-in-your-mouth, and very sweet.

Creamy dessert made from rice cooked in sweetened milk. Often flavored with vanilla and sprinkled with cinnamon or baked (Sütlaç in Turkish).

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

Turkish confectionery ('Loukoum') with a soft, gelatinous texture, flavored with rose water, lemon, or mint, and dusted with powdered sugar.

Economical combo menu allowing you to choose two dishes from a selection.

Children's menu with a reduced portion of grilled meat and a sweet drink.