Turkish feast of adana kebab, pide and meze by candlelight

A Taste of Istanbul · A Tradition of Flavor

WhereEveryFlavorTellsaStory.

Discover the rich traditions of Turkish cuisine, crafted with passion and served with timeless hospitality.

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Signature Dishes

From Istanbul, With Flavor.

Six plates that carry the memory of a city — from the coal pits of Adana to the pastry shops of Hatay.

Adana Kebab01

Adana Kebab

Rs 2,450

Charcoal-grilled spiced lamb with traditional accompaniments.

Iskender Kebab02

Iskender Kebab

Rs 2,850

Tender slices of meat served with tomato sauce, yogurt, and butter.

Lahmacun03

Lahmacun

Rs 1,150

Thin, crispy Turkish flatbread topped with seasoned minced meat.

Kaşarlı Pide04

Kaşarlı Pide

Rs 1,650

Boat-shaped bread filled with cheese, minced lamb and a soft egg.

Mixed Meze Platter05

Mixed Meze Platter

Rs 2,200

A vibrant selection of authentic Turkish appetizers.

Künefe06

Künefe

Rs 1,350

Crispy golden pastry filled with melted cheese, finished with sweet syrup.

Chef grilling kebab skewers over open charcoal

Our Story

Rooted in Tradition. Crafted with Love.

ANATOLIA began at a grandmother's table in Gaziantep, where sumac was ground by hand and bread was torn, never cut. Those recipes travelled with our family — written on the backs of envelopes, carried in memory.

Today our ocakbaşı burns oak charcoal from noon until the last guest leaves. Our spices — Urfa isot, Maraş pepper, wild thyme — arrive straight from Anatolian markets. And every guest is welcomed the way we were taught: as misafir, a gift from God.

Discover Our Story

1974

Family recipes since

Candlelit Ottoman-style restaurant interior

The Experience

More Than a Meal. An Experience.

Authentic Turkish Recipes

Generations-old methods — open coals, clay ovens and slow copper pots.

Freshly Prepared Ingredients

Dough rolled at dawn, meat ground by hand, herbs picked the same day.

The Art of Turkish Hospitality

Tea on arrival, lokum on departure, and warmth in between.

Testimonials

Loved at First Bite.

“The Adana arrived smoking from the coals and the bread was still puffing. It felt like a Friday night in Kadıköy.”
Sample Guest A · Food critic (placeholder)

Reservations

Your Table Awaits.

Tell us when you'd like to join us. For parties larger than 12, please call — we'll prepare something special.