Anatolian wheat grains, creamy yogurt, and a dash of chili butter.

Chargrilled eggplant and red pepper – with EVOO, honey, and lemon.

Fresh and ripe pink tomatoes, onion, cucumber slices, and aromatic reyhan leaves, complemented with apple cider vinegar, EVOO, and sumac.

Cured sea bass fillet, olive oil, and basil.

The crisp freshness of baby gem lettuce and the rich nuttiness of Black Sea hazelnuts are a celebration of texture and taste, perfectly complemented by the exquisite dressing of extra virgin olive oil and zesty lemon juice.

Spanish deep-fried calamari served with Bordomavi dip.

French fries with seaweed powder and Bordomavi dip.

Grilled Spanish squid with salsa verde.

Anatolian wheat grains, creamy yogurt, and a dash of chili butter.

Chargrilled eggplant and red pepper – with EVOO, honey, and lemon.

Fresh and ripe pink tomatoes, onion, cucumber slices, and aromatic reyhan leaves, complemented with apple cider vinegar, EVOO, and sumac.

Cured sea bass fillet, olive oil, and basil.

The crisp freshness of baby gem lettuce and the rich nuttiness of Black Sea hazelnuts are a celebration of texture and taste, perfectly complemented by the exquisite dressing of extra virgin olive oil and zesty lemon juice.

Spanish deep-fried calamari served with Bordomavi dip.

French fries with seaweed powder and Bordomavi dip.

Grilled Spanish squid with salsa verde.