Tugra Menukaart en Prijzen (2026)

“Ceşm-i Nigâr” Soup

“Mardin” red lentils, lentil crackers, buttered mint

Lamb’s Head Ballotine

Sweetbread cream, pickled onion, herb salad

Turkish Cold ‘‘Meze’’ Platter

Sautéed green beans, stuffed vine leaves, “Köpoğlu” eggplant, yellow lentil fava, “Kısır”, hummus

Anatolian Cheese Platter

Karaman Obruk, İzmir Tulum, Kars Gruyére, Çanakkale Ezine, Denizli Kale pepper cheese, slow-cooked dried fruits, sour dough bread, walnut, quince purée

“Mantı”

Minced meat, tomato sauce, “Bolu keş” cheese, buffalo cream yoghurt

“Yazok” Meat Borek

Pastrami, smoked eggplant, yoghurt with zahter

“Hünkâr Beğendi” 2.0 (120 g)

Lamb shoulder, crispy eggplant

Chicken “Topkapı”

Rice stuffing, mashed potatoes, creamy spinach, bone jus

Lamb Shank (140 g)

“Keşkek”, “Geyve” quince, dried plum, “isot” oil

Heifer Tenderloin (160 g)

“Müceddere” rice, carrot purée, asparagus, marrow sauce

Blacksea Turbot (140 g)

Sour cherry purée, potato pave, fennel salad, ginger whey sauce

Vegetable “Türlü” (Vegan)

Mushroom patties, black chickpeas, mung bean

Amouse Bouche

Smoked butter, cheese paste with nutmeg; crispy mini “Hünkar Beğendi”; humus, dried fruits and “tarhana” chips; Saray Köpüğü

Lamb’s Head Ballotine

Sweetbread cream, pickled onion, herb salad

“Zemher-i” Cabbage

“Keme” mushrooms, celery purée, onion sauce with molasses

Blacksea Turbot (70 g)

Sour cherry purée, potato pave, fennel salad, ginger whey sauce; or Lamb Shank (100 g) with “Keşkek”, “Geyve” quince, dried plum, “isot” oil

Baklavalı Ice Cream

Milk, baklava; Tea or coffee and petit fours