Turkish soul.
Aegean spirit.

Haydari, acılı ezme, smoked eggplant, hummus, fava and olives, with balloon lavash.

Freshly baked, puffed lavash with smoked eggplant butter and olive oil.

Red lentils, Aleppo pepper oil and fresh lemon.

Aleppo pepper, charred lemon and garlic yogurt.

Whole crispy anchovies, sumac-onion salad, lemon and walnut tarator.

Crisp battered mussels with garlic-walnut tarator and fresh lemon.

Mussels filled with aromatic rice, pine nuts and currants, finished with lemon.

Roasted beets, whipped labneh, walnuts, citrus and pomegranate.

Finely chopped tomato, cucumber, onion, parsley and walnuts, with pomegranate molasses.

Tomatoes, cucumber, green pepper, red onion, Kalamata olives and feta, with extra-virgin olive oil, red wine vinegar and oregano.

Romaine hearts, house Caesar dressing, Parmesan and crisp croutons, tossed tableside.

One baby eggplant braised in olive oil, filled with tomato, onion and garlic.

Two crisp zucchini-and-herb fritters with dill yogurt and lemon.

One artichoke heart with peas, carrot, potato, dill and lemon olive oil.

Three red lentil and bulgur köfte with parsley, scallion, lettuce and lemon.

Four vine-leaf rolls filled with herbed rice, currants and pine nuts, with lemon.

Eight small mushroom-filled dumplings with garlic yogurt, tomato butter and dried mint.

A blistered, boat-shaped flatbread with Turkish cheeses and herbs, cut into three.

Thin, crisp flatbread with seasoned beef, tomato and herbs, served with parsley and lemon.

Lunch portion of beef-filled dumplings, garlic yogurt, tomato butter, dried mint and Aleppo pepper.

Slow-roasted lamb with pan juices, bulgur pilaf, charred vegetables and warm lavash.

Sliced beef döner in soft tombik bread with tomato, onion, parsley and garlic yogurt.

Beef burger with feta, tomato, arugula, caramelized onion and MAVI Mediterranean sauce.

Grilled chicken, tomato, sumac onions, parsley and garlic yogurt in warm lavash.

Char-grilled swordfish skewers with Mediterranean herbs, lemon and seasonal vegetables.

Lunch portion of saffron orzo with shrimp, scallops, peas, lemon and fresh herbs.

Olive oil, lemon and fresh herbs.

Sautéed spinach with garlic and olive oil.

Bulgur, tomato and peppers in vegetable stock.

Buttery rice with toasted orzo.

Sliced beef döner with bulgur pilaf, sumac onions, grilled tomato and cacık.

Spiced lamb kebap with bulgur, charred peppers, tomato, sumac onions and lavash.

Marinated chicken skewers with bulgur, grilled vegetables, sumac onions and lavash.

Charcoal-grilled wings marinated with yogurt, garlic and Aleppo pepper, served with sumac onions, charred peppers, cacık and warm lavash. Served as a lunch portion.

Grilled lamb meatballs with charred peppers, tomato, sumac onions, bulgur, cacık and warm lavash. Served as a lunch portion.

Marinated lamb skewers with bulgur, grilled vegetables, sumac onions and lavash.

Sliced döner over toasted pita with tomato sauce, yogurt and browned butter.

Grilled Balkan beef-and-lamb sausages with warm flatbread, kajmak, ajvar, chopped onions and fries. Served as a lunch portion.

A golden spiral of, flaky pastry filled with feta and fresh cheese, served with tomato-cucumber salad and yogurt. Served as a lunch portion.

Roasted chicken and potatoes with lemon, garlic, oregano and pan juices. Served as a lunch portion.

Baked layers of eggplant, potato and spiced beef topped with creamy béchamel, served with a small Greek salad. Served as a lunch portion.

Slow-braised beef with pearl onions, tomato, red wine and warm spices, served with buttery orzo. Served as a lunch portion.