Mezes are appetizers of small dishes of various vegetables, sea food and meat, that are served along raki or wine as a part of any large scale meal in Turkey. During any of those famous traditional Turkish long-dinners it is a must to taste at least a few kinds of mezes to go in between your sips of raki or wine and a chat with your friends. Modern day Turkish mezes are so diverse in tastes, colours and ingredients that one can easily see the great contributions of tens of different ethnic cuisines of peoples of Anatolia. Therefore Turkish mezes truly celebrate the rich history of the Turkish cuisine and the culture.
Modern twist on Turkish food.
With brightly coloured sections of glass adorning the façade, you can’t miss it, cute and inviting.
High Quality Service
At the start of the meal our waiters take you to the display of cold mezes and explain each of them either in Turkish or in English.
Situated in one of the most beautiful streets in the city, surrounded by the architecture of years gone by, this authentic Istanbul meyhane sits across from the historic Pera Palace Hotel.
- 1/2 kg shallots
- 1/4 kg chestnuts
- 80 gr dill
- 150 gr red fresh paprikas
- Pomegranate sauce
- Extra virgin olive oil
Bake ½ kg of Shallots in an oven with their skins and leave them aside to cool down for half an hour. Roast ¼ kg of Chestnuts on a grill or a stove after you scratch each one deeply on one side only. Roughly chop 80g of dill and 150g of red grilled and peeled fresh Paprikas and mix everything together in a shallow bowl and add pomegranate reduction (nar ekşisi), extra virgin olive oil and sprinkle some salt. Keep it in refrigerated for couple of hours and serve.