The language of the season and the shore.

Local and imported cheeses, sliced fresh-veg salad, seasonal greens, pancake, gypsy salad, honeycomb & clotted cream, house-made jams, regional olives, pişi (fried dough), Nutella, fresh herbed butter, cheese salad, acuka spread, creamed potatoes, fried or boiled eggs, sausage in sauce, vegetable fritters.

Tomato, cucumber, mixed greens.

Tomato, cucumber, mixed greens.

Merlot-Nero d’Avola-Cabernet Franc

Shiraz

Merlot (%90), Cabernet Franc (%10)

Merlot, Cabernet Franc

Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot

Cabernet Sauvignon, Cabernet Franc, Petit Verdot ve Merlot

Merlot-Syrah-Cabernet Sauvignon-Cabernet Franc-Petit Verdot

Petit Verdot, Cabernet Franc, Boğazkere

Merlot

Öküzgözü,Boğazkere

Marsellan

Pinot Noir-Kalecik Karası

Kalecik Karası

rousanne-marsanne

narice, emir

Chardonnay

Chardonnay

Chardonnay

Bornova misketi

Five-piece mezze plate, garden salad, hot-herbs plate, soy-glazed tenderloin, fruit platter · plus 35cl rakı or 1 bottle of wine for two.

Five-piece mezze plate, garden salad, hot-herbs plate, confit village chicken, fruit platter · plus 35cl rakı or 1 bottle of wine for two.

Five-piece mezze plate, garden salad, hot-herbs plate, meatballs, fruit platter · plus 35cl rakı or 1 bottle of wine for two.

2 glasses of wine ~ margarita ~ spoon potatoes

Gouda, shaved parmesan, roquefort, grissini, rye crackers, walnuts, apricots.

180g tenderloin on a bed of orzo, with boiled root vegetables.

Grilled chicken on potato purée, with broccoli and cauliflower.

Grilled meatballs on potato purée, with broccoli and cauliflower.

Tenderloin sautéed in soy sauce with mushroom cream.

Sautéed julienne chicken and mushrooms, cream sauce, a touch of parmesan.

Sautéed calamari and prawns with oyster sauce.