This hybrid cooking school–restaurant serves a set four-course menu of Turkish home cooking, regional Anatolian specialities and Ottoman classics. Sampling dishes such as imam bayıldı ('the imam fainted'; eggplant, onion, tomato and peppers slow-cooked in olive oil) with a glass of local wine is a wonderful way to experience authentic Turkish cuisine.
The menu can be tailored to suit vegetarians, vegans or those with food allergies (call ahead).