The kitchen's own voice.

The table's welcome, from sourdough.

Hidden under smoke, the story of the fields.

Sautéed radicchio, the night's opening.

The sound of open fire, the echo of spices.

The middle of the season, with pearl onion.

The colour of the soil, with ricotta.

Where fire meets tahini.

Lime and chili, the sea's sharp greeting.

The blue's small gift, on plain fire.

Bright with mango, the season's light stance.

Three plates, three tones of tradition.

Köpük haydari, pembe sultan: the lyrical side of meze.

Classical, direct, on plain fire.

With avocado — the street, refined.

One of the Aegean's quieter openings.

Cured pork, hair pepper: sharp, hot.

The city's middle path, classical balance.

Yedikule lettuce, cured bacon.

Spring's first taste, almond while still young.

The season's first cherry, the season's last minekop.

From sea to fire; clean and direct.

Warm hummus and Aegean herbs, slow-cooked.

Drying summer, the memory of fish.

The forest's voice on the plate.

The sweet closing of the evening.

A warm kiss of the classical.

Jäger, fresh lemon, green apple juice, jasmine tea tonic.

Vodka, ginger juice, honey syrup, lime, sweet sour, soda.

Strawberry, vodka, red fruit liqueur, sweet sour.

Tequila, aperol, passion fruit, citrus blend, chili Cardinal.

Rakı, melon liqueur, fresh basil, citrus blend, gin.

Gin, vermouth, Campari.

Bourbon, lemon, simple syrup, egg white.

Tequila, lime, triple sec.

Bourbon, sugar, angostura, orange peel.

Aperol, prosecco, soda.