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Soup of the Day

seasonal and local

Garden Salad 

from our garden and village market, with iceberg, rocket, purslane, goat cheese, raw almonds, raw walnuts, dried bitirgen apricots, mulberry and sunflower seeds, with pomegranate syrup 

Selection of Mezzes for Sharing – for 2 people

mashed fava beans with caramelized onions and capers, red beet and caramelized onion on smoked yogurt, hot spicy mashed tomato with onion and zahter (a type of thyme), orange celery, Aegean mezze with ezine cheese, crushed green olives, sun-dried tomatoes and walnuts, and garlic marinated eggplant on a bed of thick yogurt

Cappadocia Potatoes Casserole

from our garden, with fresh herbs

Hummus with Pastrami

with local Kayseri pastrami, blueberries, pine nuts and pistachios

Stuffed Onions

from the Van region; with basil and sumac extract sauce

Cappadocian style stuffed Vine Leaves

traditionally from tandoor, with tender vine leaves from our narince vineyards in the Love Valley, with tomato paste sauce and garlic yoghurt sauce

Celery

celery patty flavored with kolot cheese, celery cream from the stone oven and celery leaves

Liver Tava

liver sautéed with local Topaç garlic, green pepper and soy sauce

Mediterranean Shrimps 

in butter and garlic, served with bisque sauce flavored with bourbon

Vegetable Tava

selected vegetables sautéed in stone-mill olive oil with fresh thyme and local Topaç garlic

Anatolian Gourmet Cheeses

canrüba, tarzı siyah, Konya blue cheese, smoked, Circassian smoked cheese and kargı (crumbly) tulum cheese with smoked beef

From the Stone Oven and Tandoori

Tandoor Ribs

the perfect harmony of keşkek (wheat stew) and ribs cooked  slowly on a wood fire for eight hours

Veal Cheek smoked with Vine Stems

beef cheek cooked slowly in a red wine sauce, served with celery puree with quince and powdered pastrami

Tandoor Mutancana

lamb shoulder cooked slowly on a wood fire with almonds, figs and dried apricots, served with smoked potato – jarusalem artichoke cream and caramelized onion

Tava

very traditional: lamb chops and tenderloin, cooked in a traditional  casserole with butter, pepper, tomatoes and garlic

Duck roasted in honey and lavender

with cherry sauce and creamed beetroot

Güveç

One of the most traditional Cappadocia flavors; lamb sirloin, local Topaç garlic, pepper and tomatoes cooked in traditional Avanos casserole (güveç) in a stone oven for six hours, with smoked village yogurt and traditional firik rice

Roast Chicken

breast of poussin (young) chicken cooked on the bone, served with root vegetables and pickled mustard seeds

250 TL

Wood Fire Grill

(with oak, apricot and cherry woods)

Rack of Lamb

served with roasted Cappadocia potatoes flavored with village butter, çömlek (potted) cheese and powdered pastrami 

Beef Tenderloin

with sautéed vegetables with pineapple, and black garlic from Taskopru region

Sea Bass

with cauliflower cream, spring onions, and apple salad with sesame seeds

Traditional Pastries

Mantı

Cappadocian style traditional dumplings, with garlic village yogurt, minced-meat and tomato sauce, chickpea stew and sumac extract, mint, Turkish chili and pepper oils

Kayseri Yağlaması

one of the most special taste of Kayseri cuisine; with seven layers of shebit (phyllo dough), minced meat and yoghurt sauce 

Homemade Village Noodles (Erişte)

with butter, hemp, pumpkin seeds and local çömlek (potted) tulum cheese

Chocolate

fig, almond, and dark-chocolate soufflé in a pot, with vanilla ice cream and creamed vanilla sauce

Pistachio Baklava

Chef’s homemade baklava (filo pastry) with pistachio, served with kaymak (clotted cream) and traditional dry cream

Baked Pear on Pişmaniye (Turkish Candy Floss)

baked pear on pişmaniye (traditional candy floss) with cream and caramel sauce

Quince

traditional quince dessert from the stone oven, with chilly bitter chocolate sauce, cream and traditional dry cream

White Chocolate Soufflé with Chestnuts

with walnut ice cream

Tatlı Yahni

as conveyed by Cappadocian chefs who worked in the kitchen of Topkapi Palace stuffed apricots, plums, figs, and dates cooked in village molasses on a slow fire and served with kaymak (clotted cream)

Yağlama

traditionally from the stone oven; pistachios, walnuts,  honey, banana puree, traditional mesir paste and spices  on thin crust, with slice of Maraş ice cream

Ice Cream Trio

flavored with walnuts, almonds and sour cherries, with  fresh blueberries

Fruits with Varied Textures

seasonal Cappadocian and Anatolian fruits

Sprinkled Cappadocia Breakfast

(It is served between 09:00 – 12:00)

Anatolian cheeses (ezine, Kars old cheddar, çeçil, Erzincan tulum, feta cheese and pot cheese), seasonal greens, tomatoes, cucumbers and peppers (with pomegranate syrup and thyme), olive varieties (ege crush green and gemlik black), village butter , thyme and keven honey, buffalo cream, pan yoghurt, homemade jam varieties, pelver, tahini molasses, kayseri pastrami, dried fruits (dried apricots, dried plums, walnuts, almonds and raisins from our garden) and bread varieties.

10% service charge is added.

Homemade Burger

special burger bread, double beef burger, tandoor ribs, caramelized onions, double cheddar cheese, pastrami, and barbecue sauce, 

Lavash Pizzas from Stone Oven

Braised Beef (Kavurma) and Turkish Sausage (Sujuk)

with braised beef (kavurma) from Kayseri and chef’s special homemade sujuk (Turkish spicy sausage)

Lamb Neck and Aged Yellow Cheese

with garlic village butter

Four Anatolian Cheeses

with Konya blue cheese, tarzı siyah, aged yellow cheese and string cheese

Pides (Traditional Flatbreads) from Stone Oven

Pastrami and Braised Beef (Kavurma)

with Kayseri pastrami, braised beef (kavurma) and kolot  cheese

190 TL

Turkish Sausage (Sujuk) and Three Cheeses

with Chef's special homemade sausage (sujuk), aged cheddar, canruba and kolot cheeses and village egg

Zucchini and Green Onion

with local pottery cheese