Contemporary Turkish dining in a gorgeous stone building. Smaller plates are the menu stars. Main courses are bland so avoid these to instead feast on creative meze dips of pistachio, basil and cheese or freekeh, strained yoghurt and mint, good salads and – if you're feeling daring – kokoreç (seasoned lamb or mutton intestines wrapped around a skewer and grilled over charcoal).
Cocktails, a soundtrack of soul and blues classics and interior features that take inspiration from rural Anatolia (such as traditional grouse cages as lampshades) create one of Cappadocia's coolest dining experiences.
