KOZA

Mezze made from thick strained yogurt mixed with garlic. Served topped with a sauce of melted butter and fried dried chili peppers, offering a hot-cold contrast and a spicy flavor.

A creamy and fresh preparation where broccoli is mixed with garlic yogurt. Garnished with walnuts for crunch and a touch of chili.

A classic of Turkish mezzés composed of fried or grilled cubes of eggplant and peppers. All is topped with a garlic yogurt sauce and a homemade tomato sauce.

A rich spread made from fresh cheese (ricotta or feta type) mixed with herbs and crushed pistachios. Mild, milky, and fragrant flavor.

Raw fish (sea bass) 'cooked' by the acidity of lemon juice. Seasoned with Mediterranean herbs like oregano and thyme for a fresh and light starter.

Simple and refreshing salad highlighting ripe tomatoes and thinly sliced onions. Sumac adds a characteristic tangy and lemony note.

Traditional (Circassian) dish composed of poached chicken shredded in a thick sauce based on nuts or bread and spices. Rich texture, similar to a creamy rillette.

Sea bass fillet gently cooked and served with a creamy sauce. Flavored with coriander for an herbaceous note.

Crispy savory pastry made from phyllo dough (yufka). Stuffed with pastrami (cured and spiced beef), melted cheese, and vegetables.

Tender charcoal-grilled octopus for a smoky taste. Served on a bed of creamy and flavorful béchamel eggplant purée (Hünkar Beğendi).

Whole squids stuffed with a flavorful fish and herb filling, then grilled. Intense marine flavor with a firm yet tender texture.

Diced calf's liver, lightly floured and quickly fried to remain tender. Traditionally served with a red onion salad with sumac and parsley.

Squid rings coated in a light batter and fried until golden. Served with a tartar sauce enriched with walnuts.

Shrimp sautéed in a pan with butter, plenty of garlic, and mushrooms. A juicy and very aromatic dish, ideal for dipping bread.