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Artichoke with Olive Oil

Urla Çanak artichoke with citrus marinade

Aegean Herbs with Olive Oil

Seasonal herbs carefully collected from the Aegean, with Bafa olive oil and unripe grape molasses

Crispy Chios Zucchini

Fresh chios zucchini marinated in lemon juice, served with dill and basil tarator

Stu ed Black Zucchini Flowers

Filled with Çanakkale rice and currants with pistachio pilaf

Mullet Roe Spread

Mullet eggs avored with lemon zest and Ege black olives

Spicy Yogurt Crispy Denizli Peppers

With garlic yogurt, dried Denizli peppers, and red olive oil

Spicy Eel Spread

Roasted isot pepper, parsley, fresh onion, pomegranate juice, garlic olive oil

Pickled Fresh Sea Bass

With fried capers, satsuma mandarin, and Yediveren lemon seasoning

Octopus Head with Arap Saçı

Octopus head marinated with citrus, fresh fennel, caper owers, and baby arugula

Eggplant with Tomatoes in Olive Oil

Slow-cooked eggplant with basil and eld tomatoes with olive oil

Sour Vine Leaf Stu ed with Rice (Olive Oil)

Rice pilaf lling wrapped in sour white grape leaves from the Aegean, with cold-pressed olive oil

Bombay Bean Pilaki

Bombay beans with pink tomato and olive oil