spicy paste
An appetizing mixture of finely chopped vegetables with plenty of spices and pomegranate syrup.
ATOM
Fried hot Cayenne peppers with butter on a bed of strained yoghurt.
BABAGANNUSH
The smooth and smoky flavor of roasted eggplant, tahini and garlic.
ARTICHOKE WITH ALMOND
A light appetizer with whole artichokes cooked in olive oil and garnished with almonds.
CRETE PASTE WITH ALMOND
Intense flavor with cheese mixture enriched with roasted almonds.
Red mullet stewing
Fresh kidney beans slowly cooked with olive oil, carrots and onions.
PEPPER TARATOR
The refreshing harmony of roasted peppers with garlic yoghurt.
DRIED TOMATOES WITH WALNUTS
Gourmet appetizer blended with sun-dried tomatoes, walnuts and olive oil.
CUNDA PASTE
Cunda style paste, where Aegean herbs and cheese meet with olive oil.
sea bean
A natural Aegean treat prepared with the salt of the rocks and the aroma of olive oil.
AEGEAN STYLE HAYDARİ
A thick, classic appetizer prepared with strained yoghurt, dill and mint.
GRILLED ARTICHOKE
A modern interpretation where boiled artichokes are sealed on the grill and gain a smoky taste.
FAVA
Dried broad beans smoothed with dill and olive oil and served with onions.
CRETE CRASH
A unique Aegean mixture with cheese varieties, garlic, pistachios and olive oil.
CRETIAN PUMPKIN
Light appetizer with finely chopped zucchini mixed with special cheese and herb sauce.
CARROT TARATOR
A colorful and appetizing flavor where sautéed carrots meet garlic yoghurt.
HAYDARI
The traditional touch of strained yoghurt with fresh greens and garlic.
HUMUS
A smooth Middle Eastern classic combining boiled chickpeas and tahini with garlic.
PUMPKIN FLOWER
Aegean zucchini flowers collected in the morning, stuffed with rice and herb mixture.
KARAGOZ COWEWED PEAS
Protein-packed fresh black-eyed pea salad prepared with olive oil sauce.
ROCK GROVE
A special herb pickle with a tart and salty taste, collected from the rocks by the sea.
KÖPOĞLU
A feast of fried eggplants and peppers with tomato sauce and garlic yoghurt.
ROAST PEPPER
Olive oil and garlic sauce of oak-roasted red peppers.
DRIED TAZZAKIK
The refreshing harmony of thick drained yoghurt and crispy cucumbers with mint.
ENTERPRISE
A Lebanese breeze blending roasted eggplant and tahini with garlic yoghurt.
PICKLED BEET
Beetroot slices in a vinegar-garlic sauce with a vibrant color and crunchy texture.
EGGPLANT SALAD
The most natural presentation of roasted eggplant with roasted peppers, onions and olive oil.
RUM PASTE
A rich paste combining cheese and fresh herbs with a special recipe.
PURSLANE
A refreshing combination of fresh purslane leaves with garlic yoghurt.
SULTAN PASTE
Appetizing red paste worthy of a palace, nutty and spicy.
ŞAKŞUKA
A classic combination of small chopped fried vegetables with spicy tomato sauce.
OLIVE
Natural olives collected locally and flavored with thyme and olive oil.
ARTICHOKE WITH OLIVE OIL
A healing source cooked in lemon olive oil, enriched with garnish and peas.
CITRUS ARCHITECTURE
Artichoke hearts cooked with citrus juices and served with freshly flavored olive oil.
ARTICHOKE HEART SALAD
A light version of fresh artichoke hearts prepared with greens and lemon sauce.
SMOKY MUSHROOM SALAD
Presentation of mushrooms smoked over ember fire with olive oil and spices.
SPOILED
An assertive and rich appetizer combining cheese, walnuts and special sauces.
ARTICHOKE WITH AVOCADO SAUCE
Circassian chicken
ARMENIAN PILAKI
CHEESE SALAD WITH DRIED FRUITS
CELERY WITH ORANGE
SHALLOT ONION WITH YOGHURT
MUSHROOM WITH WINE SAUCE
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