Lezz-Et

A creamy puree of grilled and smoked eggplants, seasoned with olive oil and spices. It offers a creamy texture and a characteristic smoky flavor. Usually enjoyed cold with Turkish bread.

A variation of eggplant caviar mixed with thick yogurt and garlic. The taste is fresh, tangy, and slightly spicy from the garlic. Ideal as a dip with pita bread.

A smooth puree made from crushed chickpeas, tahini (sesame paste), lemon, and garlic. Rich, nutty flavor with a velvety texture. A classic spread not to be missed.

Mixture of cooked small vegetables (potatoes, carrots, peas) bound with mayonnaise. Crunchy and creamy texture. Served cold as a refreshing starter.

A finely chopped salad of tomatoes, peppers, onions, and herbs, with a hint of chili. Very fresh, spicy, and flavorful taste. Perfect for stimulating the appetite before the main course.

Fresh preparation based on yogurt, crunchy diced cucumbers, and garlic, flavored with mint or dill. Light and refreshing texture, similar to Greek tzatziki. Pairs well with grilled meats or can be eaten alone.

Mixture of fried vegetables (eggplants, zucchini, carrots) served with a yogurt sauce. The combination of hot/cold and fried/creamy is delicious. A gourmet vegetarian starter.

A tasting platter featuring several cold appetizers from the menu. Allows you to discover a variety of Turkish flavors and textures at once. Ideal for sharing at the start of a meal.

Traditional creamy soup made from red lentils, onions, and mild spices. It is comforting, nutritious, and slightly lemony if a squeeze of lemon juice is added. Often served with crusty bread.

Rich traditional soup prepared with lamb head meat. The broth is fatty, gelatinous, and very flavorful, often seasoned with garlic and vinegar. A dish renowned for its invigorating properties.

Long-fibered beef cut, grilled over charcoal. Tender and juicy texture with a pronounced beef flavor. Usually served with a side dish.

A generous, marbled cut of beef, grilled to melt the fat. Very flavorful and tender. A classic for red meat lovers.

Extremely tender and lean beef cut, served with a butter finish at the table. The meat melts in your mouth and the butter adds a creamy richness. A refined gastronomic experience.

A huge bone-in beef cut, ideal for sharing. Cooking on the bone preserves the juices and gives an incomparable flavor. Served sliced for two diners.

A rack of lamb left in one piece, grilled in the oven or on the barbecue. The meat is tender, pink, and fragrant. A festive dish to share.

An impressive beef rib with its cleaned long bone, resembling an axe. Very marbled and juicy, with an intense flavor thanks to the bone. A true visual and gustatory spectacle.

Long skewer of hand-minced and chili-spiced lamb meat, grilled over charcoal. Tender texture and smoky, spicy taste. A classic of Turkish barbecue.

Juicy meat balls stuffed with melting cheese in the center. The combination of grilled meat and molten center is delicious. Served hot to enjoy the melted cheese.

Seasoned minced meat balls with Turkish spices and herbs, then grilled. Simple, flavorful, and tender. Often served with rice or bulgur.

Marinated pieces of lamb meat threaded onto a skewer and grilled. The meat is tender with a characteristic grilled lamb flavor. A must-try dish.

Small grilled lamb chops, served with the bone. The meat is juicy and easy to eat with your fingers. Flavorful and nicely grilled on the outside.

Marinated chicken wings grilled until the skin is crispy. Tender meat with a slightly smoky flavor. Perfect for snacking.

Marinated chicken breast cubes, kept tender, then grilled on a skewer. Mild and light flavor, often enjoyed by everyone. Served with various side dishes.

A generous platter combining different grilled meats (chicken, lamb, kofta). Allows you to taste a bit of everything. Ideal for big appetites or indecisive eaters.

The famous Adana kebab served on pieces of bread, topped with tomato sauce and accompanied by yogurt. The yogurt softens the spiciness of the meat. A complete and flavorful dish.

Grilled meat served on a layer of Ezme (spicy tomato puree). The meat absorbs the spicy and fresh flavors of the puree. A vibrant and zesty dish.

A classic from Gaziantep cuisine: grilled lamb pieces served on a puree of smoked eggplant mixed with yogurt. The tender lamb contrasts with the creamy sweetness of the eggplant. Very refined.

Spicy minced meat grilled, then wrapped in thin bread (lavash), cut into bites, and topped with tomato sauce and melted butter. Often served with yogurt in the center. Visually appealing and delicious.

Similar to Ali Nazik but served with minced meat (Adana style) on creamy eggplant puree (Hünkar Beğendi). A royal dish with smoky and creamy flavors.

Classic pizza with a simple base of tomato sauce and melted cheese. The dough is homemade. A safe and familiar option.

Pizza generously topped with a blend of four different cheeses. Melty and flavorful. Ideal for cheese lovers.

Pizza topped with fresh vegetables like mushrooms, peppers, and eggplants. Colorful and lighter. Suitable for meat-free diets.

Spicy pizza with merguez (spicy sausage) and an egg on top. Rich and hearty. The merguez and egg combination is very popular.

White pizza base (cream) topped with smoked salmon slices. Delicate and creamy flavor. A change from traditional tomato pizzas.

Very thin dough flatbread topped with a thin layer of minced meat, vegetables, and spices, baked in the oven. Crispy and light. Eaten rolled with salad and lemon inside.

Boat-shaped flatbread (Pide) generously topped with melted cheese. The crust is golden and the center is soft. A comforting Turkish classic.

Pide filled with seasoned minced meat, often with peppers and tomatoes. Flavorful and hearty. Cut crosswise into slices to be eaten.

Pide filled with slices of Sucuk (Turkish garlic and spice sausage) and cheese. The fat from the sausage flavors the melted cheese. Rich and spicy taste.

Pide filled with small pieces of tender lamb (Kusbasili). More textured than the minced version. A very popular specialty in Turkey.

A generous classic burger with a 200g steak and homemade bun. Topped with fresh vegetables and cheddar. Served with fries.

High-end burger using ultra-tender beef fillet (Lokum) instead of minced steak. The melting meat completely changes the burger experience. Very tender and juicy.

The house's signature burger, enhanced with beef bacon for an extra smoky flavor. Very hearty and rich in flavors. For big appetites.

Traditional Turkish salad (Çoban salatası) made of diced vegetables. Very fresh, seasoned with olive oil and lemon. Pairs perfectly with all dishes.

Fresh salad inspired by Caprese, with mozzarella and tomatoes on a bed of green salad. Mild and light. Simple and effective.

Homemade composed salad mixing the crunchiness of lettuce, the sweetness of dried fruits, and the saltiness of cheese. An interesting sweet and savory balance. Fresh and gourmet.

Rich salad with healthy fats, creamy avocado, and salmon. Nutritious and flavorful. Can serve as a light meal.

Large triangular piece of baklava, made of multiple layers of crispy phyllo dough, filled with pistachios. Very sweet and soaked in syrup. Pairs well with tea or ice cream.

Hot dessert made of crispy angel hair (kadayıf) filled with a melting unsalted cheese, all drizzled with sweet syrup. The crispy/melty contrast is unique. To be eaten immediately upon serving.

The gourmet version of Künefe served with a scoop of ice cream (usually vanilla or milk) on top. The heat of the dessert melts the ice cream for a creamy mix. Even more decadent.

Classic Italian dessert with coffee and mascarpone. Creamy and fragrant. A sweet end to a meal.

Light and airy mousse with rich chocolate. Creamy texture. For chocolate lovers.

Renowned Bordeaux red wine. Generally round, fruity, and elegant. Pairs very well with red meats.

A superior selection of Saint-Émilion. Probably more complex and structured. Ideal for special occasions.

Médoc red wine, often full-bodied and tannic. Its powerful aromas are well-suited to grilled meats and dishes in sauce.

Generic Bordeaux appellation red wine. Balanced and easy to drink. A versatile choice for the meal.

Very popular Turkish red wine, produced from local grape varieties (Öküzgözü and Boğazkere). It is fruity, with present but pleasant tannins. A great discovery to accompany Turkish cuisine.

A glass of house red wine. Convenient for moderate consumption.

Famous Provence rosé wine, pale and aromatic. Very fresh with citrus notes. Perfect for summer or light meals.

Dry and fruity rosé wine from the Provence region. Refreshing and elegant. Best served chilled.

A glass of fresh rosé wine.

Pastis de Marseille, an anise-flavored aperitif. Drunk diluted with fresh water and ice cubes.

Refreshing anise-flavored liqueur typical of the South of France. Served with water.

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

A variation of Kir made with champagne (or sparkling wine) instead of white wine, sometimes with raspberry liqueur. Sparkling and festive.

Italian vermouth, available in red (sweet and herbaceous) or white (drier or vanilla-flavored depending on the type). Drunk on ice.

Portuguese fortified wine, rich and sweet. Ideal for whetting the appetite.

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

Cocktail mixing Gin and Vermouth. A classic bar staple.

Prestigious French sparkling wine. A glass to celebrate or indulge.

Peppermint liqueur, very fresh and sweet. Usually drunk very cold or on ice, often as a digestif but also as an aperitif.