Food and drink
Traditional takes on south east cooking, including hearty dishes such as kaburga dolması, slow-cooked lamb ribs stuffed with almonds, onions, and spices. Alcohol is served, as is the bitter mirra coffee found in Mardin, a taste I haven’t yet acquired.
With 10 different dips and small salads served in copper ayran ladles, I think the appetizer tray is a must to taste the distinctiveness of the regional cuisine, in which pomegranates, walnuts, and capers play key roles.
The large dining room is elegant, if a bit cavernous, and full of well-to-do Turks.
Service is extremely attentive and very formal; the waiters even bring rose water in a decorative bowl to pour over your fingers at the end of the meal.
Located near the water on the Asian side of the city, the restaurant is remote from the main tourist areas, but reachable fairly easily on the fast sea-bus from Kabataş.
Main dishes are around 25 lira.
- Mature travellers
- Escaping the crowds
- Special occasions