“Simple, basic and yet delicious.”
These three words can be used to sum up the journey of the meats from the entrance to our kitchen to your plates.
Our carefully chosen meats do not need additives, heavy marinades or additional sauces.
We leave French or American cuisine aside, and prepare our meats in traditional ways.
We use cleaver minced meat. We use unrefined salt and we serve our kebabs after being grilled over oak wood coal.
“Emphasizing the essence of the flavor of the ingredients” is our expertise. And this expertise belongs to Hazarkan Yücel who is the third generation butcher and chef since the Palace Butcher Mustafa.