KEMER restaurant - spécialités Kurdes

Traditional Turkish dish of scrambled eggs with tomatoes, peppers, and spices. Soft texture and flavor slightly enhanced by isot pepper. Enjoyed hot, ideally with bread.

Fried or scrambled eggs served with sucuk, a spicy and fermented Turkish beef sausage. Rich and garlicky flavor with the characteristic spiciness of the sausage.

Turkish red lentil soup, velvety and comforting. Mild legume flavor, often enhanced with lemon and chili.

Traditional tripe soup, prepared with a garlic and vinegar broth. Unique texture and pronounced taste, highly appreciated for its invigorating properties.

Rich soup made from lamb head and feet. Fatty and flavorful broth, seasoned with garlic and lemon to balance the richness.

Fresh composed salad with a crunchy mix of colorful vegetables and grated feta cheese. Light and refreshing.

Mediterranean classic with fresh vegetables, olives, and feta cheese pieces. Simply seasoned with olive oil and oregano.

Original salad combining the freshness of spinach and tomato with the spicy taste of soudjouk (Turkish sausage).

Small Turkish ravioli stuffed with meat, served with garlic yogurt and a spicy butter sauce. A delicious mix of textures and temperatures.

Traditional white bean stew simmered in tomato sauce with tender lamb. Hearty and comforting dish served with rice.

Fried eggplant, split and stuffed with a flavorful mixture of minced meat, tomatoes, and onions. Melts in your mouth.

Meatballs (köfte) baked in a light tomato sauce with potatoes. Classic family dish.

Diced lamb meat sautéed with vegetables. The meat is cooked in its own fat for intense flavor and tender texture.

Gratin dish composed of layers of eggplant, minced meat, and potatoes. Rich and creamy.

Spicy minced meat skewer (Adana) served on a base of bread and yogurt, topped with tomato sauce. A spicy and creamy mix.

Grilled lamb cube skewers, served on fresh yogurt and tomato sauce. The meat is tender and wood-fired grilled.

Marinated grilled chicken skewers, accompanied by creamy yogurt and tomato sauce to soften the flavors.

Visual and gustatory specialty: grilled minced meat wrapped in thin bread (lavash), cut into bites and served with yogurt and tomato sauce.

Delicate dish from Gaziantep consisting of small pieces of lamb served on a puree of smoked eggplant mixed with yogurt.

The most popular Turkish pale lager beer. Light, malty, and refreshing flavor.

Large format of the Turkish Efes lager beer.

Internationally renowned pale lager beer, balanced with a slight bitterness.

Classic Italian pale lager beer, smooth and easy to drink.

Fresh and thirst-quenching blonde draft beer.

Classic Belgian pilsner served on tap, crisp and slightly bitter.

Large pint of Amstel draft beer.

Large pint of Stella Artois draft beer.

Small bottle of the Turkish national drink, an anise-based spirit made from grapes. Turns cloudy when water is added (lion's milk).

Standard bottle of Raki to share a convivial meal (Meze).

A tasting glass of Raki, served neat or with water and ice on the side.

Glass of house wine.

Half bottle of Turkish wine, available in red (Yakut) or rosé. Yakut is a ruby red, tannic, and fruity wine.

Bottle of Yakut, the most well-known Turkish red wine. Made from local grape varieties, it offers aromas of red fruits and spices.

Half bottle of Lal, a dry and fruity Turkish rosé wine from the Aegean region.

Bottle of Lal rosé wine. Ideal to accompany light dishes and salads.

Turkish red wine made from the indigenous Öküzgözü grape variety. It is known for its intense fruitiness, liveliness, and smooth tannins.