Siirt Seref Buryan
Underground pit-roasted lamb since 1892
Dating back to 1892, Siirt Seref Buryan specializes in buryan - whole sides of lamb slowly roasted on hooks over a wood-fired clay tandoor oven set below ground. The result is crackling skin giving way to tender, moist meat, served over wood-fired pide that soaks up the juices. Located near the Valens aqueduct in Fatih, this Kurdish specialty restaurant also excels in mumbar, içli köfte, and the extraordinary perde pilaf.
Editor's Tip
1892 institution. Pit-roasted lamb is unforgettable. Perde pilaf is extraordinary.
Insider Guide
Must Order
Pro Tips
- Lamb is roasted in underground tandoor ovens
- Get there early for the best cuts
- Perde pilaf (curtain pilaf) is extraordinary
At a Glance
- Established
- 1892
- Capacity
- 150 · medium
- Cuisine
- kurdish, southeastern turkish
- Average Spend
- 1,500 TRY / per person
Insider Tips
Must Order
Pro Tips
- Lamb is roasted in underground tandoor ovens
- Get there early for the best cuts
- Perde pilaf (curtain pilaf) is extraordinary
- Near Valens aqueduct
- Lamb is roasted in underground tandoor ovens
- Get there early for the best cuts
- Perde pilaf (curtain pilaf) is extraordinary
- Near Valens aqueduct
Must Order:
Pricing Guide
Per Person
1,500 TRY
Range: 800 - 3,000
Budget Calculator
Party Size
Atmosphere
Volume Level
Moderate
Conversation friendly
Capacity
150 guests
medium venue
Dress Code
Casual
Ambiance: bright lighting, traditional style
Food & Drinks
Cuisine
kurdish, southeastern turkish
Food Quality
*****/5
Reservations
Policy
Walk-ins welcome
Recognition & Quality
Consistency
legendary
Value for Money
****/5
Established 1892 | independent
Best For
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