Soup of the day (D)

arugula, tomatoes, white cheese, walnut, garlic olive oil and lemon dressing (D) (V) (N)

tomato, red and white onions, sumac, parsley, pomegranate sauce, green pepper, toasted walnuts, olive oil and lemon dressing (V) (N)

cucumbers, tomatoes, red onions, green pepper, parsley topped with feta cheese, olive oil and oregano (D) (V)

chef's selection of cold plates served on a board recommended for 2 people mix of 10 items

yogurt mixed with cucumber, garlic and fresh mint (D) (V)

grilled eggplant, served with garlic yogurt and spicy ATOM sauce, olive oil, chili and walnuts (D) (V) (N)

slow grilled eggplant mixed with long green peppers, red pepper, tomatoes, garlic, chili flakes, olive oil and vinegar (V)

fava beans served with caramelized onion topped with caramelized onion topped with dill

beetroot fermented in mustard, honey garlic vinegar and green apple served with olive oil dressing (V)

salted sea bass marinated in fresh herbs served with orange, rosemary, fresh oregano and olive oil

orange vinaigrette marinated octopus served with lemon olive oil dressing and fresh dill

octopus marinated in fresh rosemary, garlic and fresh oregano served with lemon olive oil dressing and fresh dill

smoked seabream marinated in garlic, vinegar, rosemary and olive oil, served with fresh dill

smoked salmon rolled with labne, dill, and lemon (D)

deep-fried baby calamari served with tartar sauce (D)

pan-fried battered feta cheese topped with sesame and honey (D)(V)(N)(G)

shrimps, mushroom, tomatoes, long green pepper casserole served with melted cheese (S) (D)

grilled octopus served in a casserole with olive oil and dried thyme

baby marrow stuffed with tulum cheese, goat cheese, fresh basil, dill and parsley served with fresh tomato sauce (D) (V)

deepfried seabass on skewers, served with fries and homemade tartare sauce (D)

Please ask your waiter for the seasonal fresh catch of the day: Sea Bass, Sea Bream, Turbot, Black Sea Anchovy, Horse Mackerel, Mullet, Red Mullet, Bluefish, Small Bluefish, John Dory, Pandora, Sardine, Mackerel, Sole, Monk, Tiger Prawns, Grouper and Salmon

seabass casserole cooked in tomatoes, green pepper, red pepper onion, bay leaf, celery and mushroom (D)

pan-fried seabass cooked with white wine, celery roots, mushro and saffron sauce (D)

pan-fried tiger prawns marinated in chili flakes, basil and thick grape juice (S) (D)

grilled eggplant and potato layers with minced beef, onion, garlic, tomato paste (D)

grilled chicken thigh skewers with Turkish vegetables rice grilled tomatoes and long pepper (D) (N)

grill beef tenderloin served with mashed potatoes, sauteed vegetables and butter oregano sauce (D) (G)

forty layers filo pastry filled with secret sauce served with vanilla ice cream (D) (N)

traditional homemade walnut baklava served with vanilla ice cream (D) (N) (G)

maras pistachio ice cream, selection of homemade ice creams and sorbet (D) (N)

baked chocolate fondant served with vanilla ice cream (D) (G)

seasonal fruit platter