Meaty mains of tenderloin cooked in pekmez (syrup made from grape juice) and lamb chops with smoked aubergine head up the menu here. Smaller plates are the stars of the show though with creative twists on Turkish classics such as yaprak sarma (stuffed vine leaves) flavoured with sour cherry and börek (filled pastry) stuffed with aubergine and tahini.
The good range of local wines is a bonus, as are the gorgeous terrace views.
