Alaf

"Şanlıurfa" Minced Meat

Beef minced by hand with a cleaver, prepared in the "Şanlıurfa" style.

Sultani Pea Salad

Lemon zest, "Antep" pistachio and charred peas.

Smoked Meat

Smoked and salted meat, two-year-aged tulum cheese, lavender honey and village yufka.

"Torik Lakerda" (Cured Bonito)

Made to Chef Ali's recipe. A classic gastronomic expression of Istanbul.

The Taste of Spring

The taste of green with unripe almonds, fresh garlic, artichoke and other spring greens.

"Alaşehir" Kapama

Traditional hand-rolled börek, finished with a beef broth dashi.

From the Classic Alaf Pides – Smoked Lamb Ribs and Herb Salad

In pide form, smoked lamb ribs served with fresh herbs.

Garfish

Garfish with pil-pil sauce and pickled apple.

"Thrace" Wild Mushroom Pide

Pide enriched with "Thrace" wild mushroom, black trumpet mushroom and king oyster mushroom, and a fermented mushroom purée.

Grilled Lamb Ribs with İsot (4 pieces)

Lamb ribs grilled with "Şanlıurfa" İsot pepper. As it should be, eaten by hand.

Veal Sweetbreads

Spring onion, reduced beef broth.

Fish of the Day on the Stone

Steamed fish of the day with pil-pil sauce and its accompaniment.

Lamb Shank in Bread (For Two)

Lamb shank cooked overnight over low heat, wrapped in buttered dough, to share.

"Gaziantep" Beef Tenderloin

Beef tenderloin with herb salad, crispy potatoes and a rich demi-glace sauce.

Jerusalem Artichoke Trio

Crispy, caramelized and smoked Jerusalem artichoke, served with peanut and a light foam.

Lamb Loin and Lamb Neck

Lamb loin and lamb neck cooked over low heat, with lamb jus and confit potatoes.

"Denizli" Kale Pepper, Chocolate and "Tire" Mulberry

Kale pepper meets chocolate, finished with "Tire" black mulberry.

Obruk Cheese, Caramel, Kumquat Sorbet and Tokat Poppy Seed

A balance of aged cheese, caramel and citrus freshness.

Chef Deniz's "Baklava"

(Since 2013) Antep pistachio and crispy layers.