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 rayhan leaves, complemented with apple cider vinegar, EVOO, and sumac.

Cured sea bass fillet, olive oil, and basil.

Spanish deep-fried calamari served with Bordomavi dip. ALLERGENS: (mustard), (mollusks), (gluten) ,(egg) &(dairy)

Homemade 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 rayhan leaves, complemented with apple cider vinegar, EVOO, and sumac.

Anatolian white beans dressed in tahini cream ,mixed with onion , tomatoes and topped with a boiled egg .

Cured sea bass fillet, olive oil, and basil.

Spanish deep-fried calamari served with Bordomavi dip. ALLERGENS: (mustard), (mollusks), (gluten) ,(egg) &(dairy)

Homemade fries with seaweed powder and Bordomavi dip.

Grilled Spanish squid with salsa verde.