Tandoor RibsAncient ceremonial dish ‘keşkek’ cooked in tandoor, beef ribs slow cooked over wood fire for eight hours, and pickled red onion
1.250 TL
Beef Cheek Smoked with Vine BranchesBeef cheek slow cooked over wood fire with red wine sauce, stuffed onion, mantı with Taşköprü black garlic
1.250 TL
TavaTraditional Nevşehir Tava made with the oldest known recipe; Aladağ lamb chops and tenderloin in a traditional casserole, farm butter, thin green chili peppers, tomatoes and local Topaç garlic
1.200 TL
Roast ChickenBreast of poussin (young) chicken cooked on the bone, root vegetables, pickled mustard seeds
Rack of LambServed with creamed yam with smoked potatoes, and bone marrow gravy
1.200 TL
Beef TenderloinMorel mushroom, baby spinach, marrow bone sauce smoked with Taurus cedar
1.750 TL
Wild Caught SeabassWith creamy cauliflower, turnip couscous, lemon mousse, and apple salad with sesame seeds
1.750 TL
Duck Roasted in HoneySweet potato cream with chili and damson plum yuzu sauce
2.200 TL
Traditional Dough
Partridge MantıFlatbread mantı filled with partridge meat slow cooked over wood fire, Yahyalı butter yogurt, heirloom tomato sauce and aromatic oils
1.250 TL
Perevü A special manti unique to Cappadocia, which has almost sunk into oblivion; dumblings (mantı) filled with traditional pot cheese, tomato sauce flavored with basil and grated goat cheese
