Fener Kitchen

Slow cooked with fava beans, sweet peas and orange peel, served cold.

Aegean fava bean purée, sweet charred red onion, dill and extra virgin olive oil.

Bonito we cure in house, shaved red onion, arugula and lemon. Very good with a glass of rakı.

Strained yogurt, dried hot chili and sizzling brown butter. The name is a warning.

Feta, walnut, basil and dill, crushed by hand with olive oil.

Pastırma and aged kashar cheese fried crisp in thin yufka.

Charred octopus, smoky eggplant purée, capers and red pepper oil.

Fine bulgur shells filled with spiced lamb and walnut, sumac onions and pomegranate molasses.

Chestnut mushrooms, fresh thyme and aged kashar, baked in a clay pot.

For two: lamb chops, ribeye, hand chopped köfte and shrimp with charred vegetables.

Six hours in the stone oven, with spiced rice and yogurt.

Slow braised lamb over smoked eggplant and aged kashar purée.

Mücver fritters, oven roasted vegetables, garlic yogurt and mint oil.

Branzino, dorade or bluefish in season. Pick yours and we grill it or bake it in salt.

Priced by weight. A whole fish is usually 1 to 1.5 lb.

With fennel, sweet red pepper and beurre blanc.

Crisp calamari rings with walnut tarator.

Sea bass fillet steamed in paper with tomato, bay leaf and white wine.

Butter, garlic, tomato and kashar, baked in a clay pot.

Cooked in a clay dish and browned under the grill. Cinnamon if you like.

Quince poached in clove syrup, clotted cream and pistachio.

Milk and rice flour pudding with a lightly caramelized base. Served cold.

Dark chocolate ganache, Aydın figs and a pinch of sea salt.

Brewed in a copper cezve. Served with Turkish delight and almonds.

Freshly squeezed lemon, mint and a little honey.

House sour cherry syrup topped with cold sparkling water.

Fermented purple carrot juice, Adana style, hot or mild.

Salted yogurt drink, frothy and cold.

Spring water in glass bottles.

Brewed in a double teapot and served in a tulip glass.