"Ayranaşı" Ayranaşı is a yogurt-based cold soup which consists of chickpeas, wheat and fresh herbs, but recipes differ depending on the geography. We say it this way because this soup is made around the country, no matter the regional cuisine is. In our recipe, we use salted goat yogurt with fresh green herbs aroma, green chickpeas that remind us of our childhood, and fresh flowers from our garden to express the freshness of the soup, as it is served as a palate cleanser to start a beautiful meal.

Anchovies and "Tarator" Anchovies are the symbol of the Bosphorus and Black Sea. Street food plays a big role in Istanbul cuisine, and fried mussels, fish and calamari are the stars of street seafood. We use our sour yeast as batter for our anchovies, which lends acidity and saltiness to the fatty fish. We serve it with tarator, a traditional dipping sauce made with walnuts, garlic and bread crumbs.

"Kısır Tartare" Kısır is a salad that plays an important role in our traditional home cooking. We believe every Turkish mother and daughter has made this salad at least once in their lives. It is simply a bulgur salad, like tabouleh but with more spice and less greens. Then we make a beef tartar using Anatolian chili spices and homemade mustard and mix it with kısır. This gives us another meze called çiğ köfte.

Çerkez Ördeği Çerkez means carcissian. That dish refers to a traditional recipe of carcissians in Turkey. Even if the oricinal recipe is prepared with chicken, yet we use duck in our version. Confit of duck is mixed with garlic, walnuts and breadcrumbs and served with the walnut tarator. The wild sorrel of our garden is marinated in walnut oil and served with walnut croquant. Our smooth peach chutney recipe goes very well in this dish accompanied with milk garlic cream

Anchovies and "Tarator" Anchovies are the symbol of the Bosphorus and Black Sea. Street food plays a big role in Istanbul cuisine, and fried mussels, fish and calamari are the stars of street seafood. We use our sour yeast as batter for our anchovies, which lends acidity and saltiness to the fatty fish. We serve it with tarator, a traditional dipping sauce made with walnuts, garlic and bread crumbs.

"İçli Köfte" İçli köfte is a Southeastern delicacy in which a dough made of bulgur wheat and raw meat is stuffed with minced meat, walnuts and pine nuts. We eat the creation fried, boiled or baked. Traditionally, it is served with yoghurt, lemon or olive oil with garlic. In our dish, we serve içli köfte with garlic-infused parsley oil and yoghurt cream with mint and lemon.

Butter Shrimps An important character found in fish restaurants and meyhanes around the city are butter-fried shrimps with lots of garlic and chili flakes. In our version, we fried the shells of the shrimps with lots of garlic and butter to create a shrimp butter and then grill the shrimps with it. Mustard greens are from our garden on the north shore of the city, which we take care of alongside our partner Beyhan abla.

Grilled Black Bass Black seabass is a fish from the Northern Aegean, where the water is cold and salty. That makes the fish meat beautifully white and fatty. We serve these juicy, tasteful fish filets with yellow lentils cooked in fish juice, butter caramelized potatoes, zucchini, coral fennel and turmeric foam.

"Katmer" and "Tirit" Wherever you go in Anatolia, you will find tirit and tarhana soup on the dinner table. Depending on the region, tirit is either cooked with beef, lamb or poultry. The meat is cooked with stock, and simply served with bread soaked in that stock and yoghurt. Tarhana soup is made with a fermented mixture of grains, yoghurt, spices and sometimes tomatoes. Our version is a combination of all. Cooking beef in duck juice and fat gives an amazing complexity to the dish. Katmer is the phyllo pastry of Anatolia. We use duck fat instead of butter while preparing the katmer, and fry it in duck fat before serving.

Linden Parfait* Linden is an amazing flower that grows on a tree by the same name. It fully represents our cuisine, but is mostly used for tea. This time, we wanted to express our respect for the flower and share the taste we designed for you.

Frigo During our childhood, eating chocolate ice bars at the movie theater was always a legendary and memorable tradition. These bars were called Frigo. Here, we serve frigo bars with dried milk skin and the iconic Turkish drink, sahlep.

On our plate is the much celebrated sweet: Turkish Delight, or as we call it in Turkish: "Lokum". The lokum is flavoured with damask rose, an excellent flower, cultivated on these lands. Pişmaniye is sweet fine sweet strands with a texture similar to cotton candy, but a different taste. Its recipe was first written in 1430s by a physician called Şirvani. The tuille is made of opium poppy seeds. With its deep traditional roots opium poppy has been grown on these lands for many hundred years. It is used in many traditional recipes.