Ocak
Fire Does
the Talking.
Seven-hour lamb shoulder. Hand-rolled pide from a stone ocak oven. A charcoal mangal that has been burning since Tuesday.
Meze
The table arrives
before you do.
Hummus pulled through with a spoon and pooled with sumac oil. Whipped feta flecked with Urfa pepper. Ezme sharp with tomato and parsley. Order three, share none.
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Mangal
Mixed platter.
No arguments.
Adana, lamb şiş, chicken wings, köfte — the whole mangal sharing platter arrives on a wooden board with flatbread and four dips. Order it for two. Fight over the last Adana.
Ekmek
Blistered, bubbling,
still breathing.
Pide pulled from the stone ocak and torn open at the table. The crust resists for half a second, then gives. Steam escapes in one long exhale. There is no better bread in this city.
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The ocak is lit.
Your table is waiting.
Walk-ins welcome for lunch. Dinner on Fridays and Saturdays books out by Wednesday. If you want the corner table by the fire, reserve it now.
Opening Hours