Kumrucu Apo
Kemeraltı
Kemeraltı's reference kumru, sourced ingredient by ingredient
İzmir's söğüş benchmark since 1975, by Hisar Mosque
A modest stall-turned-shop that has carried İzmir's söğüş tradition for half a century. Lamb tongue, cheek and brain are chopped to order, dressed with cumin, pul biber, lemon, tomato and parsley, then wrapped in warm pide. This is the master against which every other söğüşçü in the city is judged.
Quick answers about Hisarönü Söğüşçüsü Mustafa Usta — reservations, hours, dress code, and price range.
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3 Cafe, 3 Restaurant — 6 venues within walking distance
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