The Janissaire

A complete menu including a starter, main course, and dessert. Offers a variety of Turkish cuisine classics, from grills to stews.

A tender, slow-cooked lamb shank, wrapped in slices of fried eggplant. The meat is rich and melt-in-your-mouth, perfectly complementing the silky texture of the eggplant.

Lamb shoulder slow-roasted in the oven for eight hours (tandoor style). The meat is extremely tender and falls off the bone, with an intense roasted flavor.

A variation of the classic 'Imam Bayildi' dish, consisting of an eggplant stuffed with a mixture of stewed vegetables (onions, tomatoes, garlic) and gratinated with cheese (Kasar). Flavorful and melting.

A traditional Turkish dish of scrambled eggs gently cooked with tomatoes, green peppers, and spices. Soft and juicy texture, often enjoyed with bread.

A thick yogurt puree (labneh) mixed with garlic, mint, and dill. Fresh, creamy, and tangy, ideal for spreading on bread.

A refreshing seafood salad with tender squid pieces, crunchy peppers, and pickles, seasoned with a light vinaigrette.

A spicy, finely chopped tomato salad with onions, peppers, and herbs. Piquant and fresh flavor, similar to salsa.

A creamy preparation made from fish roe (cod or mullet), oil, and bread or potato. Delicate salty taste and creamy texture.

Hand-rolled vine leaves stuffed with a mixture of rice, herbs, and mild spices. Served cold with lemon.

A classic dish of eggplant confit in olive oil, stuffed with a melting mixture of onions, garlic, and tomatoes. Served at room temperature.

Cold salad of poached veal brain, simply seasoned with olive oil and lemon juice to highlight its creamy and delicate texture.

A flavorful spread made from roasted and pureed vegetables. Smoky and sweet flavors.

Creamy chickpea puree mixed with sesame paste (tahini), lemon, and garlic. A Middle Eastern classic, rich and earthy.

A tasting platter featuring a selection of seven different cold starters. Ideal for sampling a variety of flavors and textures.

Thin filo pastry rolled into a cigar shape, stuffed with fresh cheese, and fried until crispy and golden. Served hot.

Pan-fried veal brain in butter with garlic and chili. Very tender and creamy texture, with a rich flavor enhanced by spices.

Spicy beef sausage (sucuk) and dried beef (pastirma) sautéed with tomatoes. A hot, savory, and spicy dish, rich in umami.

Diced veal liver, floured and fried (Albanian style). Served with raw red onions and sumac. Tender inside and slightly crispy outside.

Shrimp sautéed in a spicy and garlicky butter sauce. Seafood flavors enhanced by the spice.

Fried fritters made from grated zucchini, potatoes, herbs, and cheese. Crispy on the outside and soft on the inside.

Squid rings cooked with vegetables in a fragrant curry sauce. A blend of Mediterranean flavors and warm spices.

Small Turkish dumplings stuffed with meat, served with garlic yogurt sauce and often drizzled with melted butter and paprika. A comforting and flavorful dish.

A varied selection of marinated meat pieces grilled on a skewer. Ideal for tasting different types of meat (lamb, chicken, beef) with a smoky flavor.

Tender turkey roulade filled with a rich cheese and walnut stuffing, served with a creamy sauce. Sweet flavors and creamy texture.

Marinated lamb leg pieces grilled over a wood fire. The meat is juicy with a characteristic smoky flavor.

A rich dish of tender lamb served on a creamy base of smoked eggplant puree mixed with garlic yogurt. A blend of temperatures and textures.

Prepared and grilled lamb kidneys, served with vegetables. For offal lovers, it offers a firm texture and a pronounced taste.

Seasoned and grilled lamb chops. The meat on the bone is particularly flavorful and tender. Often eaten with fingers.

Lamb sauté with various vegetables (peppers, tomatoes, onions). A slow-cooked, comforting stew.

'Hünkar Beğendi' (The Sultan's Delight). Tender lamb stew served on a smoked eggplant béchamel. Creamy and rich.

Marinated and grilled chicken breast pieces on a skewer. Tender, light, and lightly grilled.

Chicken breast cooked with tomato sauce, served on a base of eggplant and yogurt. A poultry version of Ali Nazik.

Long skewer of minced lamb mixed with red pepper and spices, then charcoal-grilled. Flavorful and slightly spicy.

Adana Kebab served on pieces of bread, topped with tomato sauce and accompanied by yogurt. The bread absorbs the meat juices and sauce.

Minced meat stew served on a bed of yogurt-infused eggplant puree. A rich and creamy dish.

Gratinated dish with layers of eggplant, potatoes, and minced meat in sauce, topped with béchamel.

Minced beef or lamb meatballs, seasoned with onions and herbs, then grilled. Juicy and flavorful, a street food classic.

Whole fried eggplant, split in the center and filled with minced meat, tomatoes, and peppers. A rich and traditional dish.

A specialty of meat balls stuffed with a mixture of spinach and melting cheese, cooked over a wood fire for a smoky flavor.

Veal version of 'Hünkar Beğendi'. Sautéed veal served on an eggplant béchamel puree.

Sliced veal liver grilled on a hot plate (plancha). Quick cooking preserves the tender interior.

A large piece of beef (ribeye) marinated for tenderness and flavor, seared on the plancha.

Beef flank steak simply grilled and seasoned with coarse salt. A long-fibered, flavorful, and juicy meat.

Whole marinated sea bass cooked on the plancha. The flesh is white, flaky, and delicate.

Fresh fish fillet cooked on the plancha. A light and healthy option.

A mix of seafood (squid and shrimp) sautéed with vegetables. Fresh sea flavors.

Traditional goat cheese aged in a goat skin. It has a crumbly texture and an intense, pungent, and salty flavor.

Fresh white cheese made from sheep's, goat's, or cow's milk. Salty and tangy, similar to Greek feta but often creamier.

Uncooked pressed cheese made from sheep's milk. The taste is reminiscent of mild cheddar or provolone. Smooth texture.

A selection of three different Turkish cheeses (Tulum, Beyaz Peynir, Kaşar) served together.

The most famous Turkish dessert. Layers of thin, buttery filo pastry, filled with crushed walnuts and soaked in sugar syrup. Crispy and very sweet.

Sweet and fragrant gelatinous confectionery with rose water, dusted with powdered sugar. Soft and elastic texture.

Thick and creamy Turkish yogurt drizzled with liquid honey. A simple, fresh, and healthy dessert.

Mixture of fresh seasonal fruits cut into pieces.

Crumbly block made from sesame paste (tahini) and sugar, sprinkled with pistachios. Sandy texture that melts in the mouth.

Creamy chocolate dessert, mousse or pudding style.

Creamy baked rice pudding, cooked until the top is golden, and sprinkled with cinnamon. Sweet and comforting.

Selection of three scoops of ice cream from available flavors.

Hot dessert made of crispy angel hair (kadayıf) filled with melted cheese, soaked in syrup, and sprinkled with pistachios. The contrast between the sweet crispiness and the melting, stringy cheese is unique.