Kordon Boyu 14, Alsancak, İzmir
For the middle of the table.
With broad beans, dill and lemon zest. Served cold.
Thyme, pine nuts and orange honey.
Thinly sliced octopus, capers, red onion.
Changes with what the chef found at the market.
Whole sea bream, olive oil and lemon. With seasonal greens.
Eight hours in the oven, in its own juices. With chickpea purée.
Dried mushrooms, fresh thyme, aged cheese.
Aubergine, pepper, courgette. Tahini and pomegranate.
With clotted cream and walnut.
Served hot, takes 12 minutes.
Mint and freshly squeezed lemon.
Bornova Misketi, by the glass or bottle.
