Savor the World on a Plate

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Small Plates / Starters

BURATTA E POMODORINI

Tomato salad prepared with early harvest olive oil and served with figs.

BEETROOT CARPACCIO

Oven-roasted beetroot, pecan nuts, burnt goat cheese, and capers.

PADRON PEPPER

Served with Maldon salt.

SALMON GRAVLAX

Beetroot marinade, wild radish cream.

FRITTO MISTO

Deep-fried seafood with aromatic flour, served with the chef's sauces.

Seabass Ceviche

Cooked in acid, accompanied by early harvest Datça almonds and lamb's ear granita.

TRADITIONAL TURKISH MEZES

TZATZIKI

Served with spicy croutons and cold-pressed olive oil.

GİRİT EZME

Early harvest pistachios, basil, and cold-pressed olive oil.

TOPİK

Pine nuts, raisins, and caramelized onions.

GAMBİLYA FAVA

Bodrum gambilya (a type of fava bean), caramelized onions.

CHERRY LEAF SARMA

Homemade vine leaves stuffed with rice, smoked yogurt, and fried butter.

HUMUS

Traditional homemade hummus cream, served with fried pastirma (Turkish cured meat).

SALADS

CAESAR SALAD

Yedikule lettuce, pea sprouts, crispy bread, and special handmade classic Caesar dressing, with chicken or shrimp.

PAPAGALOS SALAD

Mixed Mediterranean greens, colorful cherry tomatoes, roasted sesame seeds, and yuzu vinaigrette.

GREEK SALAD

Freshly harvested tomatoes and cucumbers, red bell pepper, red onion, Ezine cheese, and special Papagalos dressing.

KALE SALAD

Datça almonds, homemade onion pickles, white wine vinegar vinaigrette.

MAIN DISHES

ADANA

Minced lamb shoulder, prepared with classic techniques, slightly spicy.

CHICKEN SKEWERS

Chicken marinated with traditional spices, lightly seasoned.

BEYTI KEBAB

Minced lamb shoulder, prepared with classic techniques, slightly spicy, served with garlic crispy lavash, tomato sauce, yogurt, and fried butter.

STEAK FLORENTINE

Ribeye steak with green peppercorn and mushroom sauce, homemade potatoes, and green salad.

AGNELLO ARROSTO

Lamb chop confit-style cooked with fresh herbs and butter, served with artichoke hearts and its own jus sauce.

Teriyaki Glazed Salmon

Served with asparagus and baby potatoes flavored with teriyaki sauce.

Seabass Fillet

Accompanied by broccolini, pistachio pesto, and beurre blanc sauce.

PIZZAS

MARGHERITA PIZZA

Aromatic tomato sauce, mozzarella, and basil.

QUATTRO FORMAGGI PIZZA

Four cheeses and crispy walnuts.

PEPPERONI PIZZA

Pepperoni served with aromatic tomato sauce.

TRUFFLE PIZZA

Fresh truffle and oyster mushrooms, buffalo mozzarella.

BISTRO BURGERS

Cheddar cheese and mushroom sauce.

PASTA

CREMA DI ZUCCA

Butternut squash cream with ginger, ricotta cream, and roasted squash seeds.

FAGOTTELLI DI GAMBERI

Handmade pasta filled with shrimp, flavored with fresh herbs.

SPAGHETTI ALLE BOLOGNESE

Homemade fresh pasta cooked with long-simmered beef, vegetables, and grana padano cheese.

PENNE ALL ARRABBIATA

Penne pasta in lightly spicy tomato sauce, roasted cherry tomatoes, and parmesan.

RISOTTO AL FUNGHI

Carnaroli rice flavored with wild mushrooms and porcini.

RISOTTO AL GAMBERI

Carnaroli rice cooked with vegetable broth, seasoned with fresh herbs, and garnished with shrimp, calamari, and lemon confit.

DESSERTS

TIRAMISU

Tiramisu cream layered between coffee-flavored sponge cake.

CHOCOLATE MOUSSE

Amaretto brownie, served with chili ice cream.

RICE PUDDING (SÜTLAÇ)

Served with hazelnut brittle and coffee ice cream.

KÜNEFE

Early harvest pistachios, lemon confit, and burnt rice pudding ice cream.