One table, a century of mastery.

Little bulgur bites made with fine bulgur, semolina and spices; dressed with garlicky tomato sauce, olive oil, pomegranate molasses and parsley. The best-loved classic of the Mediterranean kitchen.

Paper-thin dough folded around a beef filling; boiled, then finished with strained garlic yoghurt and a butter-sizzled tomato-paste sauce.

Strained yoghurt with cucumber, fresh mint, dill, olive oil and aromatic spices. Cooling and natural.

A mother’s touch; a regional preserve put up with seasonal vegetables and fruit at their peak.

Fresh grape leaves rolled one by one around rice, onion, olive oil, currants, pine nuts and spices. Made the traditional way — light and balanced.

Strained yoghurt with garlic, fire-roasted dried peppers, hot pepper toasted in butter and spices. Thick and rich, with a balanced heat.

A special daily flavour that Chef Biral Serttaş draws from the culinary traditions of the world and offers to his guests.

From the back, leg and tail of a young male lamb; the meat is drawn out on the zırh, blended with salt alone and cooked over the embers. The signature of the traditional Adana way.

Inspired by the mountain culture of Anatolia; lamb, plain butter and special spices over a slow fire. Served with firik pilaf alongside.

Its secret is the “Sadrettin” aubergine that grows in the climate of Birecik: reaching 70 cm, Chef Biral raises these aubergines himself each year in his own field and brings them together with lamb.

Young male lamb, carefully cleaned of its sinews and cut into generous pieces. A refined experience with its distinctive texture and deep flavour.

The most prized, most tender meat from between the lamb’s rib bones. A jewel of kebab culture, with a texture as soft as Turkish delight and an intense aroma.

Lamb rested with parsley, garlic, salt and ground pepper, then cooked over charcoal. Soft in texture, with an aroma all its own.

Fresh young lamb’s liver, threaded onto skewers with light spices and cooked over charcoal. Crisp outside, tender within.

Boneless chicken thigh marinated with garlic, salt, ground pepper and special spices, then cooked over charcoal. A light and flavourful choice.

Named to the Ministry of Culture’s “Point of Flavour” selection in 2025; made the traditional way from plain butter, large walnuts and Adana wheat — Chef Biral’s own recipe.

Non-alcoholic fizzy and still drinks, regional turnip juice and the chef’s own-recipe ayran; tea and Turkish coffee to close the meal.