I visited this restaurant twice and met up with its Turkish Chef Dojan, who has extensive experience in restaurants in the Middle East including Dubai. You can see how focused he is in the cuisine in this place with his choice of ingredients for the salads such as his arrack (anise spirit) cured yogurt, his vegetables such as his cucumbers (he uses the crisp Taiwanese variety), and lettuce (European type).

It is highly recommended to try the walnut – chili dip which is delicious on freshly puffed pita bread. His mixed plate of Hummus (chick pea puree), Mutabal (eggplant puree), Potato Salad, and green bean dip makes for a good starter for a meal.

If you can take it, the common aperitif is a shot of arrack, a drink leisurely diluted with ice water. This fragrant anise based drink is an acquired taste but seems to grow on the diner and seems to be a natural partner to the mezze or the starters. The house shawarma which is tossed with a little tomato puree before serving is recommendable served with an onion salad mixed with chopped parsley and a lemony spice called sumac.

A mixed grill plate containing tasty fare fresh from the kitchen such as Beef Kebabs, Chicken Tikka, Beef Tenderloin is also recommendable.  It is served with crisp bread smeared with herbed caramelized tomato.

The kebabs and grilled meats turned out to be grilled properly thus keeping their juices. A grilled blackened tomato added zest to the meaty grilled flavors presented on the platter. The yogurt is homemade and is a classic and a rich partner to this cuisine. It can also be ordered as a salty or sweet beverage.

Finally, you can end with an order of Turkish coffee. It took a while for us to reinterpret the inverted grounds on the bottom of the cup as was taught to me by a Middle Eastern Master Chef. But as always, our visits to this restaurant never disappointed us and I hope our passionate chef remains true to the authenticity of his cuisine. (He promises to expand his menu in the future.)