The Menu
The names in Turkish — the way we say them at home. Every dish shows its allergens and key ingredients with colour icons.
Breakfast
In Türkiye, breakfast is not a meal: it is a whole table. Shared, unhurried, full of conversation.
Cream with honey, Turkish sucuk, olives, hummus, jam, tahini and grape molasses, tomato, cucumber, feta and thread cheese, simit, Turkish cheese rolls, Turkish fried bread and boiled egg.
Served until 13:00 on weekdays and 14:00 on weekends.
Eggs cooked with sucuk, the Turkish spiced beef sausage.
Turkish-style scrambled eggs with tomato and green pepper.
Poached eggs over creamy yogurt with aromatic butter, minced meat and spices.
Four crispy filo pastry rolls filled with feta cheese and parsley.
Toasted simit with melted kaşar and sucuk. Served with cherry tomato, cucumber and olives.
Soups
Every Anatolian table begins with soup. So does ours.
Red lentil soup with bulgur, mint and spices, served with bread.
Traditional lamb head-and-trotter soup, served with garlic, vinegar, spices and bread.
Slow-cooked lamb soup with rice, garlic, red pepper and butter, finished with our special sauce.
Hot Starters
Small warm plates that pave the way to the charcoal.
Crispy bulgur shells filled with spiced minced meat.
Prawn casserole with butter, tomato, pepper and garlic.
Hummus topped with pastırma, the Turkish cured beef.
Crispy fried calamari rings.
Fire-roasted onions and garlic with our house sauce.
Mushrooms topped with melted kaşar cheese.
Crispy golden fries.
Salads
Fresh from the market, knife-cut, dressed with olive oil and lemon.
Classic salad of tomato, cucumber, pepper, onion and parsley.
Finely chopped tomato, onion and pepper salad with walnuts.
Our house special salad.
Mezes
The heart of the Turkish table: small plates made for sharing — and for lingering.
Creamy chickpea and tahini dip.
Red pepper and walnut dip.
Yogurt with cucumber and garlic.
Thick yogurt meze with garlic and herbs.
Strained yogurt with fried dried chillies.
Sautéed carrots with garlic yogurt.
Roasted aubergine purée with yogurt and garlic.
Spicy finely chopped tomato, pepper and onion dip.
Cretan-style spread of white cheese, herbs and olive oil.
Vine leaves stuffed with spiced rice.
Fried aubergine and vegetables in tomato sauce.
Traditional spiced bulgur köfte.
Green beans slow-cooked in olive oil.
Mixed olives marinated with herbs and olive oil.
Turkish-style mixed pickles.
Fresh melon served with white cheese.
Selection of fresh fruit.
Charcoal Grill
Charcoal, smoke and patience: the oldest technique in our kitchen, at the centre of the house.
Lamb kebab hand-chopped with the traditional zırh blade, grilled over charcoal.
House kebab with Turkish pistachios, grilled over charcoal.
Lamb chops grilled over charcoal.
Marinated lamb cubes grilled on a skewer.
Lamb ribs grilled over charcoal.
Small skewers of tender lamb bites.
The most tender cut of lamb fillet, grilled over charcoal.
Marinated boneless lamb grilled over charcoal.
Prime fillet medallions grilled over charcoal.
Marinated cubes of meat grilled on a skewer.
Beef entrecôte grilled over charcoal.
Marinated chicken cubes grilled on a skewer.
Marinated chicken wings grilled over charcoal.
Turkish meatballs grilled over charcoal.
Grilled meatballs topped with melted kaşar cheese.
Grilled minced kebab wrapped in lavash bread, sliced and served with yogurt and tomato-butter sauce.
Grilled kebab served over smoky roasted aubergine purée with yogurt.
Grilled kebab over torn flatbread with yogurt and tomato sauce.
A generous selection of our grilled specialities.
1 person 38 € · 2 people 69,90€ · 4 people 135 € · 6 people 205 €
Char-grilled vegan kebab.
Grilled vegetable sarma wrapped in lavash bread.
Aubergine slowly cooked with onion, tomato and olive oil.
Saç Tava
Sautéed on the traditional saç iron griddle: straight from fire to table.
Chicken sautéed with vegetables on a traditional saç griddle.
Beef sautéed with vegetables on a traditional saç griddle.
Tandır Oven
Slow oven cooking: the meat falls off the bone by itself.
Slow-baked tandır lamb: tender oven-cooked lamb that falls off the bone.
Wild Fish
From the Mediterranean to the grill, no detours.
Salmon grilled over charcoal.
Sea bream grilled over charcoal.
Sea bass grilled over charcoal.
Desserts
The sweet ending: pistachio, syrup and recipes unchanged for a century.
Layers of crisp filo pastry with pistachio and syrup.
Warm kadayıf pastry with melted cheese, syrup and pistachio.
Thin, crispy pastry with pistachio and kaymak cream.
Oven-baked rice pudding served with berries.
Three scoops: chocolate, berry or vanilla.
Your table is waiting — buyrun
Carrer de Mallorca 202, 08036 Barcelona. Tuesday to Sunday, 09:00 – 02:00.
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