Gourmet Selection

Lamb Shoulders

Leche con chocolate

Mütebbel

Nuti strawberry dream cup

Panelenmiş Çıtır Tavuk Burger

Pašticada is a traditional Dalmatian (Croatian) pot roast that is often considered the pinnacle of Croatian cuisine. It involves slowly simmering beef usually round steak, which has been marinated for days in vinegar and spices. The meat is then braised for hours in a rich sauce made from root vegetables, onions, wine, prosecco, or sweet dessert wine, and dried fruits like prunes or figs. The result is a deeply flavorful, sweet and sour sauce that is thick and dark. Typically served with homemade gnocchi, Pašticada is a dish reserved for weddings, holidays, and special occasions due to its lengthy preparation time.

Pašticada

Pastrami et

Türkiye

Peynirli Pide is a classic Turkish flatbread that celebrates the simple yet delicious combination of dough and cheese. Shaped like a boat, the dough is filled with a mixture of cheeses—typically savory white cheese (beyaz peynir) and melting kasar cheese—often enhanced with parsley or an egg cracked on top before baking. As it bakes in a wood-fired oven, the crust becomes golden and crisp, holding the bubbling, molten cheese center. It is usually brushed with melted butter right out of the oven, adding a glossy sheen and rich flavor. Sliced into strips and served warm, Peynirli Pide is a favorite comfort food for any time of day.

Cheese Pide

Pistachio Cake is a luxurious dessert that celebrates the unique, earthy sweetness of pistachios. Often made with a batter rich in ground pistachios, almond meal, and butter, the cake boasts a dense, moist crumb with a vibrant green hue. It may be soaked in a light citrus or rosewater syrup to enhance its moistness and floral notes. Topped with a silky cream cheese frosting, mascarpone cream, or simply dusted with powdered sugar, every slice is a nutty delight. It pairs exceptionally well with afternoon tea or coffee, offering a sophisticated alternative to chocolate or vanilla cakes.

Pistachio Cake

Pistachio Cookies are a rich, nutty indulgence, often associated with Middle Eastern style sweets or refined tea-time treats. Made with a high concentration of ground pistachios (often the emerald-green Antep variety), these cookies have a distinct bright green hue and an intense buttery, nutty flavor. They can range in texture from soft and chewy to shortbread-like and crumbly. In some variations, they are gluten-free, relying solely on pistachio meal, egg whites, and sugar. The natural earthiness of the pistachio balances the sweetness, resulting in a cookie that is sophisticated rather than cloying. Whether served alongside a strong Turkish coffee or a glass of tea, Pistachio Cookies offer a luxurious bite of flavor that celebrates one of the region's most prized ingredients.

Pistachio Cookie

Pistachio Tiramisu

Pizza is a universally adored dish that needs little introduction but endless appreciation. Originating from Naples, Italy, it has evolved into countless variations worldwide. At its core, it features a base of leavened wheat-based dough topped with tomatoes, cheese, and various other ingredients, baked at high temperatures. Whether it's a thin, crispy crust Roman style, a soft and chewy Neapolitan, or a thick deep-dish, pizza offers a perfect harmony of flavors. The acidity of the tomato sauce, the richness of melted mozzarella, and the aroma of fresh basil create a symphony of taste. From classic Margherita to gourmets toppings like truffle oil and prosciutto, pizza is the ultimate versatility food.

Pizzas

Pommes box

Pulled beef brisket

Rice Pudding

San Sebastian Cheesecake, also known as burned Basque cheesecake, is a desserts phenomenon that has taken the culinary world by storm. Originating from the La Viña restaurant in San Sebastián, Spain, this cheesecake defies traditional conventions with its crustless design and intentionally burnt top. Bake at a high temperature, the exterior caramelizes to a deep dark brown, creating a bitter-sweet complexity that perfectly offsets the ultra-creamy, almost molten interior. It is made with simple ingredients: cream cheese, heavy cream, sugar, eggs, and a touch of flour, but the magic lies in the baking technique. Served at room temperature, it offers a texture that is custard-like and incredibly rich, melting in your mouth with every bite. It requires no fruit topping or crust to shine; its rustic appearance and decadent flavor are its signatures.

San Sebastian Cheesecake

Scrambled Eggs are a breakfast classic loved for their simplicity and comforting texture. Prepared by beating eggs and cooking them gently in butter or oil, they can range from soft, creamy curds to firm and fluffy mounds, depending on preference. Seasoned with a pinch of salt and pepper, and often enriched with cream, milk, or cheese, scrambled eggs are versatile and satisfying. They pair perfectly with toast, bacon, sausages, or fresh vegetables. Mastering the art of scrambled eggs is a culinary rite of passage, turning humble ingredients into a delicious, protein-packed start to the day.

Scrambled Eggs

Serpme Kahvaltı refers to the traditional Turkish 'spread breakfast', a feast for the eyes and the stomach. It involves a table laden with an endless variety of small dishes meant to be shared. The spread typically includes different types of cheese (feta, kasar, cecil), olives (black and green), fresh tomatoes and cucumbers, honey and clotted cream (bal-kaymak), jams, butter, spicy acuka sauce, eggs (boiled, fried, or menemen), and unlimited tea. It's not just a meal but a social event that can last for hours, celebrating connection and abundance.

Turkish Breakfast Spread

Sini Mantı, or Tray Mantı, is a visually stunning and delicious variation of the classic Turkish dumpling dish. Instead of being boiled, these small, meat-filled dumplings are arranged snugly in a circular tray ('sini') and baked until they are golden brown and crispy. After baking, they are typically doused in a savory tomato-butter sauce and returned to the oven briefly to absorb the flavors, creating a delightful contrast between the crunchy top and soft bottom. Served with a generous dollop of garlic yogurt, Sini Mantı is a celebratory dish, often made for family gatherings, offering a different textural experience compared to the traditional boiled version.

Baked Mantı

Sırık Kebabı is a traditional whole-roasted lamb dish originating from the Çorum region of Turkey. The name 'sırık' refers to the long wooden pole or spit on which the entire lamb is skewered. The lamb is slowly rotated over a wood fire for several hours, allowing it to cook evenly and baste in its own juices. This slow-roasting method results in meat that is exceptionally tender and flavorful, with a crispy, golden skin. Unlike other kebabs, Sırık Kebabı is an event in itself, often prepared for special occasions, large gatherings, or festivals. Served with simple accompaniments like onions and bread, the focus remains entirely on the succulent meat.