Anason

We went to celebrate our friend’s birthday. We started with cocktails before dinner, and I highly recommend the restaurant’s signature cocktail, Ari Maya. One of our friends has a gluten intolerance, and they were incredibly helpful in accommodating this (thank you so much, İpek, for your attention!). All the staff (Selin, Ecem, and İpek) were extremely attentive and friendly. The food was absolutely delicious—my favorite was the yogurt kebab. This is a must-visit restaurant with amazing food and a wonderful atmosphere.

Firstly, a restaurant who puts in passion to create menus suitable to seasons, intentional and respectful to the environment and food. A huge respect for both noted. Both my parents are Turkish and the last time I ate authentic Turkish food (not contemporary) was when I was 21 when visiting Türkiye (today I’m 48). Tahrna corbasi (soup) is a very challenging, time consuming, methodical dish to make from scratch, so few people nail this one. We had the charred octopus with tahrna dip and OMGosh you could taste every process in every mouthful. We also had the manti (Turkish ravioli with beef not mince). Again a dish that is technical and few few people can master this dish. The pasta, soft and tasty and the filling, like a well made beef stock with moist delicious slow cooked beef. I am gluten sensitive but I had to eat this. Some choices are worth a little discomfort. I will now carry these flavours for the next 20 plus years in memory.. Grateful for this experience.