NEFIS

Hand-rolled vine leaves stuffed with a mixture of aromatic rice and herbs. A classic of Turkish cuisine, tender and slightly lemony. Enjoyed cold as an appetizer.

A refreshing salad made of diced tomatoes, cucumbers, onions, and peppers, sprinkled with crumbled feta cheese. Simply dressed to highlight the freshness of the vegetables.

Salad made of fine bulgur, mixed with plenty of fresh herbs, tomato, and lemon. A light and tangy starter, perfect to whet the appetite.

Crispy fried phyllo pastry cigars, filled with a melting mixture of white cheese and parsley. Served hot, they offer a pleasant contrast between crispy and soft.

Fried fritters made from grated zucchini, herbs, and cheese. Crispy on the outside and tender on the inside, often served with yogurt.

A varied selection of cold Turkish appetizers (mezzés) to share. Allows you to discover several flavors like hummus, eggplant caviar, and tzatziki in one plate.

A type of Turkish boat-shaped pizza, generously topped with melted cheese (mozzarella or kashkaval type). The dough is crispy on the edges and soft in the center.

Pide topped with a mix of white cheeses (feta) and parsley, with a mozzarella base. A flavorful and savory vegetarian option.

Pide topped with slices of sucuk (spicy beef sausage with garlic) and often an egg. A rich and fragrant dish.

The classic minced meat version, mixed with small diced vegetables (peppers, tomatoes, onions). The topping is juicy and well-seasoned.

Vegetarian pide topped with a colorful mix of bell peppers, mild peppers, onions, and feta cheese. Light and fragrant.

For cheese lovers, a pide topped with a trio of mozzarella, feta, and goat cheese. Melting and rich in flavor.

Mixed pide combining seasoned minced meat and sucuk (Turkish sausage), all bound with melted cheese. Very hearty.

Topped with small pieces of tender lamb cut by hand, with tomatoes and peppers. A more refined and textured version than minced meat.

Pide with pastirma, a dried and spiced beef (similar to bresaola but spicier), on a bed of melted mozzarella.

Complete meal for children including a main course with fries, a drink, a dessert, and a surprise.

Chicken wings marinated in Turkish spices then grilled over charcoal. The skin is crispy and the meat is juicy.

Skewer of marinated, tender, and fragrant chicken breast pieces, grilled. Usually served with rice or bulgur.

Minced meat balls (beef and lamb mix) with herbs and spices, grilled. A very popular family dish, flavorful and tender.

Tender marinated chicken fillet, served with a creamy Roquefort sauce. A French touch on a grilled base.

Long skewer of spicy minced lamb with red pepper, grilled over fire. A classic of Turkish kebab, with a smoky and spicy flavor.

Marinated lamb pieces skewer (shish kebab), grilled to remain tender and pink inside.

Minced meat balls stuffed or mixed with cheese, served with a rich tomato sauce. The melting cheese center adds a gourmet touch.

Grilled veal chop, offering tender and delicate white meat with a light grilled flavor.

A large tasting platter featuring several types of grilled meats (lamb, chicken, kofte, chops). Ideal for sharing and trying everything.

Grilled lamb chops, served with the bone. The meat is tender and very flavorful thanks to the grill cooking.

Beautiful grilled beef steak, marbled and juicy. A classic for red meat lovers.

Noble piece of roasted or grilled lamb, served as a rack. The meat is particularly tender and refined.

Impressive grilled ribeye steak, rich in flavor and very tender. Ideal for hearty appetites.

A prestige platter featuring the house's best meat cuts, including tender fillets and stuffed specialties.

Extremely tender beef fillet (like 'loukoum'), sliced and served with hot butter. A melting experience.

T-bone steak, combining fillet and sirloin. A flavorful meat, grilled to perfection.

A gourmet version of Lokum, where slices of beef fillet are served with butter and a melted cheddar sauce.

Gigantic ribeye steak with its long bone, resembling a tomahawk axe. An exceptional piece to share, very marbled and flavorful.

Whole rack of lamb served as a centerpiece. The meat is juicy, pink, and easily separates from the bone. Spectacular and convivial.

Vegetarian stew slow-cooked in a clay pot (güveç). The vegetables are tender and the tomato sauce is rich and flavorful.

Famous dish of eggplant confit in olive oil, stuffed with a mixture of onions, garlic, and tomatoes. Served warm or hot, it's a melting delight.

Grilled meat served on a bed of creamy yogurt, often accompanied by pita bread and tomato sauce. The hot-cold and spicy-sweet mix is highly appreciated.

Traditional lamb and vegetable stew slow-cooked in a clay pot. The meat becomes very tender and absorbs the vegetable flavors.

Minced meat skewer (Adana) wrapped in lavash bread, cut into pieces, and topped with tomato sauce and yogurt. A visually appealing and delicious dish.

Grilled lamb pieces served on a bed of spicy tomato puree (ezme). The juicy meat perfectly complements the acidity and spice of the tomato.

Literally 'The Sultan enjoyed it'. Lamb stew or grill served on a bed of grilled eggplant puree blended with béchamel and cheese. Very creamy and refined.

Specialty from Gaziantep consisting of grilled minced meat placed on a mixture of garlicky yogurt and smoked eggplant.

Assortment of classic ice cream flavors.

Airy and rich chocolate dessert.

Thick and creamy Turkish yogurt drizzled with honey and sprinkled with crunchy walnuts. A simple but delicious dessert.

Moist semolina cake soaked in a light lemon syrup. Pleasant grainy texture and very sweet taste.

Molten chocolate cake served warm, accompanied by a scoop of vanilla ice cream for a hot-cold contrast.

Traditional Turkish ice cream with an elastic texture resistant to melting, thanks to salep (orchid root). It is often eaten with cutlery.

Cream cheese cake on a biscuit base, topped with a red fruit sauce.

Hot dessert made of crispy kadayif dough (angel hair), filled with melting unsalted cheese, all soaked in syrup and sprinkled with pistachios.

Pastry made of multiple layers of thin phyllo dough, filled with chopped pistachios and drizzled with sugar syrup. Crispy and very sweet.

Coffee served with an assortment of mini-desserts or Turkish pastries.

Dry and fruity white wine from Alsace with mineral notes.

Popular Turkish white wine, crisp and aromatic, produced in Anatolia.

Dry, fresh, and mineral white wine from Burgundy.

White wine from the Loire Valley, known for its freshness and citrus aromas.

Dry and fruity Turkish rosé wine.

Dry and fruity Turkish rosé.

Turkish rosé wine.

Gourmet rosé from the Rhône Valley, colorful and structured.

Red wine from Bordeaux.

Classic pale and refreshing rosé from Provence.

Rosé from Provence.

Turkish red wine.

One of the most famous Turkish red wines, with red fruit aromas.

Red wine from Turkey.

Turkish red wine.

Red wine from the indigenous Öküzgözü grape variety.

Red wine from Bordeaux.

Superior Bordeaux red wine.

Red wine from Bordeaux, Graves appellation.

Great Bordeaux red wine, elegant and complex.

Prestigious Bordeaux red wine.

Light and fruity red wine from the Loire.

Red wine from the Côtes du Rhône, spicy and full-bodied.

Glass of dry white wine.

Glass of rosé wine.

Glass of red wine.

Light and refreshing Turkish pale lager.

International pale lager.