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Tender lamb pieces marinated with local spices, grilled over charcoal and served with bulgur, roasted pepper, tomato, and lavash.

Hand-minced spicy beef and lamb kebab grilled on skewers, served with onion salad, grilled vegetables, and fresh lavash.

A generous selection of grilled lamb, chicken, köfte, and Adana kebab served with rice, bulgur, grilled vegetables, and house sauces.

Traditional Turkish köfte prepared with minced beef, herbs, and spices, grilled to perfection and served with fries and salad.

Cappadocia’s signature dish. Slow-cooked beef with tomatoes, peppers, garlic, and local spices inside a sealed clay pot, cracked open at the table.

A rich version of pottery kebab prepared with tender lamb, seasonal vegetables, butter, and aromatic Cappadocian spices.

Slow-cooked beef stew with potatoes, carrots, onions, and tomato sauce, inspired by traditional village-style Anatolian cooking.

Sautéed beef or lamb cooked on a traditional iron plate with peppers, onions, tomatoes, and spices, served sizzling hot.

Traditional Turkish dumplings filled with minced meat, served with garlic yogurt, melted butter, and red pepper sauce.

Creamy hummus topped with warm Kayseri-style pastrami, olive oil, and spices. A rich local starter to share.

Hand-rolled vine leaves filled with rice, herbs, olive oil, and spices. Served with lemon and yogurt.

A selection of regional cheeses served with walnuts, dried fruits, olives, and fresh village bread.

Classic Turkish baklava with layers of crisp pastry, pistachio, and syrup. Served with Turkish tea upon request.

Traditional oven-baked sütlaç with a creamy texture and caramelized top, served chilled.

Slow-cooked pumpkin dessert served with tahini, walnuts, and a touch of cinnamon.