Menu
Season to table
Fine seafood, chilled meze, and plates meant to share. Service notes and pairing suggestions on every dish.
Fish
1 dishes
Grilled Sea Bass
Highlights520 ₺
Fresh sea bass is marinated with olive oil, capers, and lemon zest. It is grilled slowly so the skin crisps while the flesh stays moist.
Service
Served hot on a plate with lemon wedges and a small arugula garnish.
Pairing
Pairs well with a light white wine or chilled ayran.
520 ₺
Shellfish
1 dishes
Grilled Octopus
Highlights720 ₺
Pre-tenderized octopus is marinated in olive oil and lemon. It is grilled until the exterior takes a light char.
Service
Served hot with olive-oil bean salad and a dusting of sumac.
Pairing
A glass of white wine or chilled raki completes the sea flavors.
720 ₺
Meze
1 dishes
Atom Meze
Highlights140 ₺
Strained yogurt is whipped with garlic, chili flakes, and olive oil. Fried pepper and walnuts are scattered on top.
Service
Served cold in a small bowl with fresh bread on the side.
Pairing
Works on a sharing table with raki or cold ayran.
140 ₺
Salads
1 dishes
Arugula Salad
180 ₺
Fresh arugula leaves are tossed with cherry tomatoes and parmesan. A balsamic and olive oil dressing is lightly mixed in.
Service
Served cold on a plate, for sharing before or alongside fish.
Pairing
Offers a light balance with grilled sea bass or bream.
180 ₺
Desserts
1 dishes
Baked Rice Pudding
Highlights160 ₺
Milk, rice, and vanilla are simmered until thick, then baked until the top caramelizes. Cinnamon adds warmth.
Service
Served in chilled bowls with cinnamon on top.
Pairing
A traditional finish with Turkish coffee or plain tea.
160 ₺
Drinks
1 dishes
House Lemonade
Highlights90 ₺
Fresh lemons are squeezed and mixed with a little sugar and mint leaves. It is chilled over ice.
Service
Served cold in a tall glass over ice.
Pairing
A bright refresher with grilled fish and calamari plates.
90 ₺