Starters & Dishes to Share
Soup of the Day seasonal and local |
80 TL |
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 |
110 TL |
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 |
285 TL |
Cappadocia Potatoes Casserole from our garden, with fresh herbs |
120 TL |
Hummus with Pastrami with local Kayseri pastrami, blueberries, pine nuts and pistachios |
115 TL |
Stuffed Onions from the Van region; with basil and sumac extract sauce |
100 TL |
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 |
110 TL |
Celery celery patty flavored with kolot cheese, celery cream from the stone oven and celery leaves |
110 TL |
Liver Tava liver sautéed with local Topaç garlic, green pepper and soy sauce |
125 TL |
Mediterranean Shrimps in butter and garlic, served with bisque sauce flavored with bourbon |
345 TL |
Vegetable Tava selected vegetables sautéed in stone-mill olive oil with fresh thyme and local Topaç garlic |
175 TL |
Anatolian Gourmet Cheeses canrüba, tarzı siyah, Konya blue cheese, smoked, Circassian smoked cheese and kargı (crumbly) tulum cheese with smoked beef |
360 TL |
10% service charge is added. |
Main Courses
From the Stone Oven and Tandoori |
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Tandoor Ribs the perfect harmony of keşkek (wheat stew) and ribs cooked slowly on a wood fire for eight hours |
330 TL |
Veal Cheek smoked with Vine Stems beef cheek cooked slowly in a red wine sauce, served with celery puree with quince and powdered pastrami |
360 TL |
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 |
315 TL |
Tava very traditional: lamb chops and tenderloin, cooked in a traditional casserole with butter, pepper, tomatoes and garlic |
360 TL |
Duck roasted in honey and lavender with cherry sauce and creamed beetroot |
575 TL |
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 |
300 TL |
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) |
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Rack of Lamb served with roasted Cappadocia potatoes flavored with village butter, çömlek (potted) cheese and powdered pastrami |
315 TL |
Beef Tenderloin with sautéed vegetables with pineapple, and black garlic from Taskopru region |
485 TL |
Sea Bass with cauliflower cream, spring onions, and apple salad with sesame seeds |
310 TL |
Traditional Pastries |
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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 |
200 TL |
Kayseri Yağlaması one of the most special taste of Kayseri cuisine; with seven layers of shebit (phyllo dough), minced meat and yoghurt sauce |
185 TL |
Homemade Village Noodles (Erişte) with butter, hemp, pumpkin seeds and local çömlek (potted) tulum cheese |
175 TL |
Desserts
Chocolate fig, almond, and dark-chocolate soufflé in a pot, with vanilla ice cream and creamed vanilla sauce |
110 TL |
Pistachio Baklava Chef’s homemade baklava (filo pastry) with pistachio, served with kaymak (clotted cream) and traditional dry cream |
135 TL |
Baked Pear on Pişmaniye (Turkish Candy Floss) baked pear on pişmaniye (traditional candy floss) with cream and caramel sauce |
100 TL |
Quince traditional quince dessert from the stone oven, with chilly bitter chocolate sauce, cream and traditional dry cream |
105 TL |
White Chocolate Soufflé with Chestnuts with walnut ice cream |
110 TL |
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) |
125 TL |
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 |
95 TL |
Ice Cream Trio flavored with walnuts, almonds and sour cherries, with fresh blueberries |
110 TL |
Fruits with Varied Textures seasonal Cappadocian and Anatolian fruits |
75 TL |
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. |
400 TL |
10% service charge is added. |
Turkish-Style Snacks
Homemade Burger special burger bread, double beef burger, tandoor ribs, caramelized onions, double cheddar cheese, pastrami, and barbecue sauce, |
225 TL |
Lavash Pizzas from Stone Oven |
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Braised Beef (Kavurma) and Turkish Sausage (Sujuk) with braised beef (kavurma) from Kayseri and chef’s special homemade sujuk (Turkish spicy sausage) |
195 TL |
Lamb Neck and Aged Yellow Cheese with garlic village butter |
185 TL |
Four Anatolian Cheeses with Konya blue cheese, tarzı siyah, aged yellow cheese and string cheese |
175 TL |
Pides (Traditional Flatbreads) from Stone Oven |
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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 |
180 TL |
Zucchini and Green Onion with local pottery cheese |
165 TL |
10% service charge is added. |