ChocolateFig, almond, and dark-chocolate soufflé in a pot with vanilla ice cream and creamed vanilla sauce
450 TL
Baked Pear Served on a bed of pişmaniye (a type of floss candy) with cream and caramel sauce
400 TL
Baklava Cheesecake Chef's interpretation of chChef's interpretation of cheesecake with baklava phyllo and pistachios
600 TL
Crispy Katmer Chef's special interpretation of katmer (a traditional pastry from south east of Anatolia) with lesser known local kaymaklı dry cream and village milk cream
450 TL
Sweet StewMade with the most traditional recipe passed down to the locals by the cooks from Cappadocia who worked in the royal kitchens during the term of the Grand Vizier Damat İbrahim Pasha from Nevsehir; "bitirgen" apricots, prunes, dried figs and dates, stuffed with dried fruits and cooked in locally made molasses, served with fresh clotted cream from buffalo milk
650 TL
Ice Cream TrioWalnut, almond and cherry flavors, served with fresh blueberries
