Old cheddar, White feta, Smoked Circassian, Herb cheese and dried fruits

Local Ezine Cheese dry fruit

Aegean style olive oil artichoke

Olive oil stuffed grape leaves

Village tomatoes, cucumber, onion, bell peppers and olive oil, lemon pomegranate sauce

Cherry tomatoes, onion, parmesan cheese and with olive oil lemon sauce  

Arugula, cherry tomatoes, goat cheese and olive oil lemon sauce

Fresh iceberg with classic Caesar sauce and grilled chicken breast

Boiled seasonal vegetables served with yoghurt

Potato, zucchini, and carrot traditional mücver  

Buttered shrimp with fresh thyme and garlic

Mushroom casserole marinated with and melted aged cheese on top.

Warm humus, sauteed pastrami with butter

Fried börek with seasonal vegetable  

Deep fried börek with Kayseri pastrami and white feta cheese  

Traditional Cappadocia pottery kebab, veal beef, seasonal vegetable, garlic served with rice.

Homemade meatball with feta cheddar cheese, f. fries and rice

Marinated with fresh herbs beef, served with eggplant paste.

Slices beef tenderloin on match potato, strain yoghurt and demi glass sauce

Sauteed with tomato, pepper, and beef tenderloin Saç Tava

Grilled beef entrecôte served with potato puree and spinach.

Marinated with fresh herbs lamb chops, served with grilled seasonal vegetable and potato puree.

Spicy beef tenderloin, with eggplant paste and grilled tomato, pepper

Lamb tandoori with traditional keşkek, feta cheese, and sauteed spinach

Grilled beef rib, with traditional Keşkek and sauteed spinach

İn earthenware casserole chicken breast, sauteed with dry fruit’s, onion, honey, and apple vinegar

Hole seabass, cooked in oven served with arugula, tomato and onion.

Traditional homemade Kayseri Mantı with garlic yoghurt, chilly butter sauce

Buttered Turkish noodle with local cheese and walnut.

Classic Bolognese sauce with mince meat

Alfredo with blue cheese, mushroom, and cream sauce

Fried macaroni ball, with cheddar cheese sauce 

Traditional Katmer, Wrapped with kaymak and local Maraş ice cream.

Cooked with molasses grape figs, served with Turkish Kaymak