Café restaurant de la Paix

A classic, rich, and aromatic espresso. Served hot, ideal for starting the day or finishing a meal.

An espresso with a small touch of hot milk or milk foam. Offers a slightly softened flavor.

Two shots of espresso served in a single cup. Stronger and larger for coffee lovers.

A large long coffee with hot milk. Creamy and smooth, often consumed at breakfast.

A hot drink made with cocoa and milk. Sweet, sugary, and comforting.

Infusion of simple tea leaves without added flavors. Served hot.

Flavored tea, often with fruits or flowers. A delicate and fragrant hot beverage.

Anise-flavored national Turkish drink, similar to pastis. Often drunk diluted with fresh water and ice, turning milky white.

Classic Italian vermouth, served as an aperitif. Available in red (sweet and herbaceous) or white (drier and vanilla notes).

Marseille Pastis, a very popular anise aperitif in France. Drunk diluted with plenty of fresh water.

Traditional anise aperitif from the south of France. Refreshing, served with water.

A classic blended Scotch whisky. Balanced taste with notes of cereal and fruit.

American Tennessee Whiskey charcoal filtered. Distinctive caramel and woody notes.

Traditional French cocktail made with white wine and cassis cream. Sweet, fruity, and light.

Turkish red wine, generally produced from local grape varieties like Öküzgözü and Boğazkere. Robust and tannic with red fruit notes.

Dry rosé wine from Turkey, often from the Çalkarası grape variety. Fresh, fruity, and well-balanced.

French wine from the Rhône Valley. Often a blend of Grenache and Syrah, offering spicy and fruity notes.

Wine from the famous Bordeaux region. Generally structured with elegant tannins and black fruit aromas.

Standard French rosé wine. Light and refreshing, ideal for warm weather or with grilled meats.

Dry French white wine. Pairs well with fish and cold starters.

A half-liter pitcher of table wine (red, rosé, or white). Suitable for sharing between two.

A quarter liter of table wine served in a pitcher. Ideal for individual consumption.

A glass of house wine of your choice.

Turkey's most popular Pilsner beer. Light, malty, and refreshing flavor.

World-renowned Dutch lager blonde beer. Fresh and slightly bitter taste.

Classic French blonde beer from Alsace. Light and easy to drink.

Norman apple brandy. Offers powerful apple and wood aromas.

French peppermint liqueur. Very fresh, sweet, and herbaceous.

Prestigious grape brandy from the Cognac region. Rich, complex, and woody.

A spicy Turkish salad similar to salsa. Made from very finely chopped vegetables and seasoned with chili. Ideal to eat with bread.

Grilled and smoked eggplant puree, mixed with garlic and olive oil. Creamy texture and smoky flavor.

Creamy pink preparation made from smoked fish roe. Salty and marine flavor, served as a spread.

Creamy starter combining grilled vegetables (eggplants, peppers) with heavy cream. Rich and flavorful.

The classic Turkish 'shepherd's salad'. A fresh mix of crunchy diced vegetables and feta cheese, seasoned with olive oil.

Salad of cooked mushrooms marinated in tomato sauce with vegetables. Tender and fragrant.

Classic Middle Eastern dip made from crushed chickpeas, tahini (sesame paste), lemon, and garlic. Smooth texture and nutty flavor.

Cold soup or dip based on creamy yogurt, crunchy cucumbers, and fresh herbs. Very refreshing, similar to Greek tzatziki.

Turkish version of Russian salad (or Olivier salad). Diced vegetables bound with a creamy mayonnaise.

A tasting platter featuring several cold starters from the menu. Ideal for sharing and trying everything.

Stuffed vine leaves rolls with rice and spices. Served cold with a fresh yogurt sauce.

Crispy savory pastry in a cigar shape, filled with melted cheese. Served hot and golden.

A large, complete meal salad with fresh vegetables, Comté cheese, and a runny poached egg.

Classic salad with warm goat cheese served on grilled toast, accompanied by fresh vegetables.

The famous Turkish kebab. Thin slices of marinated meat (veal and turkey) slowly roasted vertically, served on a plate.

Skewer of tender veal pieces, marinated with spices and grilled over a wood fire.

Marinated chicken cube skewer, grilled until golden and juicy.

Tender lamb chops with the bone, marinated and grilled. Rich and characteristic lamb flavor.

Grilled offal for enthusiasts. Lamb heart prepared as a skewer or pieces, firm texture.

Carefully prepared and grilled lamb kidneys. Pronounced taste and unique texture.

Specialty from southern Turkey. Spicy minced lamb meat, molded onto a flat skewer and grilled. Slightly piquant.

Minced lamb skewer variation, seasoned mainly with garlic for an aromatic taste.

Chicken breast pieces marinated in a yellow curry spice blend. Fragrant flavor and golden color.

Traditional grilled meat patties (beef/lamb mix). Juicy and well-seasoned with herbs.

Similar to Adana but generally less spicy (or with a different type of chili), highlighting the meat's flavor.

Classic grilled beef cut.

Long-fibered cut of beef, known for its flavor and juiciness when grilled rare.

Marbled and tender cut of beef. Grilled to melt the fat and impart great flavor.

Spicy red beef and lamb sausages. Characteristic spicy flavor.

The large mixed grill platter. Allows you to taste almost all the meats on the menu. Hearty and varied.

Special dish prepared daily based on market availability. Ask your server for details.

Pan-fried veal slice served with a creamy sauce of fresh mushrooms.

Tender chicken breast topped with a creamy mushroom sauce.

A classic from Bursa. Döner meat served on pieces of pide bread, topped with tomato sauce and melted butter, accompanied by yogurt.

Rich and flavorful dish combining meat stuffed with cheese and a spicy tomato sauce.

Tender meat sauté served on a creamy bed of smoked eggplant puree with yogurt.

Grilled meat served on a spicy crushed tomato preparation.

Inspired by 'Hünkar Beğendi' (The Sultan's Delight). Lamb meat on a bed of smoked eggplant béchamel.

Dish combining grilled meat with two types of vegetable purees for an explosion of flavors.

Classic French dessert with a crispy crust and cooked apples.

Rich chocolate cake with a warm molten center.

Egg custard topped with golden liquid caramel. Smooth and melt-in-your-mouth texture.

Turkish dessert made of crispy thin dough strands, soaked in sweet syrup, often garnished with nuts.

The king of oriental desserts. Layers of thin phyllo dough, butter, and crushed pistachios, all soaked in syrup.

Rolled version of baklava (cigar shape). Crispy and very sweet.

Dense rolled pastry with dried fruits (pistachios, almonds) and honey.

A selection of several Turkish desserts (baklava, kadayif, etc.) for a variety of flavors.

Simple and fresh dessert. Creamy plain yogurt drizzled with golden honey and sprinkled with green pistachios.

Traditional yogurt drink, water, and salt. Very refreshing and perfect for accompanying spicy dishes.

Individual bottled water. Still or sparkling depending on the brand chosen.

Classic sodas and sweet carbonated or still drinks.

Fruit juices served in individual bottles.