Le Pistachier

A mixed platter offering a selection of the house's various meats and specialties. Ideal for tasting everything.

Long skewer of spicy minced meat (beef and lamb mix) grilled over a wood fire. Tender texture and slightly spicy flavor.

Marinated and grilled free-range chicken pieces. Tender and juicy meat with a smoky flavor.

Grilled lamb liver cubes, often seasoned with spices like cumin. Melts in your mouth with a distinct, pronounced flavor.

Tender lamb pieces grilled on skewers (shish kebab). Flavorful and aromatic.

Grilled veal skewers. A white meat that is milder and less fatty than lamb.

Vegan platter centered around Çiğ Köfte, a specialty of fine bulgur kneaded with spices, tomato paste, and herbs. Pasty and spicy texture, served cold.

Fried balls made from mashed chickpeas and fresh herbs. Crispy on the outside and soft on the inside.

The special dish prepared by the chef that day, varying according to available fresh ingredients. Available only on weekdays.

A type of oval-shaped Turkish pizza with a thin crust, topped with seasoned minced meat, tomatoes, and peppers.

Pide topped with small pieces of tender meat (usually lamb or beef) and vegetables. Rich and hearty.

Pide topped with slices of Sucuk (spicy beef sausage with garlic) and melted Kaşar cheese. A savory, spicy, and piquant combination.

Vegetarian pide filled with fresh spinach and often cheese or egg. Mild and herbaceous flavor.

Traditional pastry made of multiple layers of thin phyllo dough, filled with crushed nuts or pistachios and soaked in sweet syrup. Crispy and very sweet.

Unique hot dessert made of crispy angel hair pastry (kadayıf) with a molten, unsalted cheese center, all drizzled with hot syrup and sprinkled with pistachios.

Dessert made of grilled fine thread pastry (angel hair) filled with walnuts or pistachios and soaked in sweet syrup.

Turkish rice pudding, rich and creamy, often baked to achieve a caramelized brown skin on top. Served cold.

Strong black tea traditionally brewed in a double teapot (çaydanlık), served in a small tulip glass. Can be sweetened to taste.

Very finely ground coffee, boiled with water (and sugar upon request) in a small copper pot (cezve). Served unfiltered with grounds at the bottom of the cup.

Rolled sandwich in a thin flatbread (dürüm), filled with spicy minced meat skewer, salad, and onions.

Rolled sandwich filled with grilled free-range chicken pieces and raw vegetables.

Rolled sandwich containing grilled lamb liver pieces, offering a pronounced flavor and tender texture.

Rolled sandwich classic filled with grilled lamb skewers.

Rolled sandwich filled with grilled veal pieces.

Vegetarian sandwich rolled with crumbled feta cheese and fresh vegetables.

Vegan rolled sandwich filled with Çiğ Köfte (spicy bulgur paste), lettuce, lemon, and pomegranate molasses.

Rolled sandwich with crispy falafels, accompanied by vegetables and often tahini or yogurt sauce.

Often called 'Turkish pizza', it's a very thin flatbread topped with a thin layer of minced meat, vegetables, and herbs, baked in the oven. Eaten rolled with parsley and lemon juice.

Creamy soup (Mercimek çorbası) made from red lentils, onions, and carrots. Mild and comforting, often served with lemon.

Traditional tripe soup (İşkembe) prepared with beef tripe. Seasoned with garlic and vinegar, it has a strong and distinctive flavor.

Phyllo pastry baked or fried, filled with salty feta cheese.

Phyllo pastry filled with a spinach mixture.

Phyllo pastry filled with seasoned minced meat.

Classic Turkish salad (Çoban salatası) made of diced tomatoes, cucumbers, onions, green peppers, and parsley, seasoned with olive oil and lemon.

Mixed salad including chicken pieces, ideal for a light meal.

Fresh mixed salad with crumbled tuna.