Seraf Mahmutbey
Innovative Anatolian cuisine with wood-fired traditions
Seraf Mahmutbey strives to bring dishes of civilizations that passed through Anatolia to the table as faithfully as possible. Chef Sinem Ozler sets great store by goods from local producers, working with Trakya Kivircik lamb to keep traditional recipes alive. The icli kofte with the same lamb is an absolute must. To bring those ancient Anatolian flavors to the table, the chef uses a wood-fired oven while never losing sight of changing seasons. This spacious, modern restaurant just outside the city center even has an on-site shop selling the artisanal products used in the kitchen.