Latest Food Stories

The crispness and the amount of pistachios were good. There wasn't an excessive amount of butter. There was no crystallization or freezing.

It consists of dried figs, syrup, and walnuts, as we know them. They also added clotted cream on top. It wasn't much different from the dried fig and walnut combination we make at home.

The cherry bread pudding was on another level; the cherries were practically infused into the bread. The clotted cream on top complemented the dessert perfectly. Definitely worth eating.

The lamb shank portion was large, and much more meaty than shanks I've had elsewhere. It fell apart the moment I put a fork in it. I really liked how it was cooked. I couldn't figure out the point of the mashed potatoes here. The rice wasn't that great either. I also ordered a half portion of beef tandoor. That was good too.

This dessert is made by combining Kalecik Karası grapes and cheese, sprinkled with hazelnuts. The Kalecik Karası grapes and the cheese underneath are truly delicious. The slightly tart taste of the grapes is complemented by the sour taste of the cheese, and the hazelnuts take it to a whole new level. However, the grapes still contain seeds, and if you chew them while eating, everything suddenly becomes bitter. Therefore, if it's not meant to be eaten, I would expect it to be omitted.

The bagels are soaked in tandoor water and are sitting below. Yogurt sauce is poured over them, and on top of that, delicious tandoor meat is added. These three layers are beautifully connected.

Here, with so many varieties and flavors of sausage, choosing the right one is crucial. This shop has done a great job with this dish. The reason the sausage is so intoxicating is because wine is added during cooking and roasted in this way. The sourness, bitterness, and spices of the wine and sausage complement each other beautifully.

This is the Ankara version of the lampredotto I loved in Florence. Friends who liked it just as much have started making lampredotto at this shop on Fridays and Saturdays. The tripe filling inside the bread is quite good; it doesn't have the basil sauce from Florence, but the green onions complement it well. The bread was fresh, but a better quality bread could be chosen.

Despite being a single serving, it's quite a large portion. The fact that it's served hot, in a metal container to keep it warm, is great. The inside was soft and runny, while the outside was crispy. The cream and chocolate served alongside were also very good. I recommend it.

The meat was perfectly cooked; it crumbled the moment I touched it with my fork. It wasn't difficult to chew and swallow. The keşkek (a type of Turkish stew) served underneath had larger grains. Although I normally prefer the grains a bit more mixed and mashed, I liked this as well.

The minced meat alinazik was very good. The butter sauce on top was excellent. The flavor of the minced meat was delicious, and the alinazik underneath was delicious.

The tripe was cooked perfectly; it wasn't chewy or sticky. Serving it hot in the pan was a great touch. The butter and paprika enhanced the flavor.