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COLD STARTERS |
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The Royal Dish |
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10 YTL |
Octopus Salad |
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10 YTL |
Shrimp |
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10 YTL |
Artichoke Dish |
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10 YTL |
Topik |
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10 YTL |
Circassian Style Chicken |
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10 YTL |
Papaz Yahni |
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10 YTL |
Tarama |
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10 YTL |
Bloater (Mackerel) |
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10 YTL |
İmam Bayıldı |
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8 YTL |
Albanian Style Liver |
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8 YTL |
Lamb's Brain |
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8 YTL |
Celery with Oranges |
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8 YTL |
Şakşuka |
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8 YTL |
Muhammara |
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8 YTL |
Kopsiya |
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8 YTL |
Abudaraho |
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8 YTL |
Reddis Bean Pilaki with Mussels |
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8 YTL |
Cibes |
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6 YTL |
Smoked Bonito |
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6 YTL |
Salted Bonito (by slice) |
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6 YTL |
Humus |
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6 YTL |
Stuffed Grape Leaves |
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6 YTL |
Beets |
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6 YTL |
Bean Pilaki |
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6 YTL |
Smoked Red Peppers |
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6 YTL |
Smoked Eggplant |
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6 YTL |
Fava Beans |
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5 YTL |
Haydari |
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5 YTL |
Spinach Roots |
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5 YTL |
Broccoli |
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5 YTL |
Purslane with Yoghurt |
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5 YTL |
Radika |
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5 YTL |
Stuffed Cabbage with Mussels (by piece) |
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4 YTL |
White Cheese (by slice) |
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2,5 YTL |
WARM STARTERS |
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Fried Brain |
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12 YTL |
Fried Calamari |
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12 YTL |
Stuffed Spleen |
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12 YTL |
Shrimp Casserole |
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12 YTL |
Humus with Smoked Meat |
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12 YTL |
Paçanga Pie (by piece) |
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5 YTL |
Fish Pie (by piece) |
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5 YTL |
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WARM DISHES |
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Daily selection of Fish |
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BPP * |
Beef with Shrimp |
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32 YTL |
The Chef's Wrap |
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30 YTL |
Artichoke Hearts with Meat |
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25 YTL |
Hünkâr Beğendi |
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25 YTL |
Wrapped Liver |
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25 YTL |
Sac Kavurma |
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25 YTL |
Lamb Chops |
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25 YTL |
Stuffed Quail |
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25 YTL |
Sultan's Wrap |
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22 YTL |
Oven Cooked Beabass |
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22 YTL |
Seabream on a Bed of Grapevine Leaves |
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22 YTL |
Peach Kebab |
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20 YTL |
Uykuluk |
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20 YTL |
Stuffed Chard Leaves |
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16 YTL |
İnciraltı Style Meatballs |
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16 YTL |
Meatballs with Cinnamon |
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16 YTL |
Leek Meatballs |
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16 YTL |
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SALADS |
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Green salad |
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6 YTL |
Arugula salad |
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6 YTL |
Shepherd's Salad |
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6 YTL |
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DESSERTS / FRUIT |
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Oklava Tatlısı (per portion) |
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10 YTL |
Fig Dessert (per portion) |
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8 YTL |
Quice Dessert (per portion) |
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8 YTL |
Pumpkin Dessert (per portion) |
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8 YTL |
Pear Dessert (per portion) |
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8 YTL |
Seasonal Fruits (per portion) |
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6 YTL |
Pickled fish made from a recipe from the Ottoman times |
An Armenian delicacy made with chickpeas |
A recipe from the Byzantine times, this dish used to be cooked with bonito and an abundance of onions. The Ottomans changed the recipe a little and used meat, which is to date the widely known version of the dish. |
A delicious spread made from fish eggs, olive oil, lemon and spices |
A classic starter of eggplant cooked in olive oil with onions and tomatoes |
Diced eggplants, potatoes and tomatoes fried together and served cold |
An Assyrian dish that combines tomatoe paste, cheese, walnuts, olive oil and spices into a delicious paste |
An Armenian delicacy made with fish eggs |
Anchovy marinated in lemon juice and salt |
An Agean green boiled and served with extra virgin olive oil and lemon juice |
An Agean green boiled and served with extra virgin olive oil and lemon juice |
A speciality of İnciraltı’s chef, the Chef’s Wrap is beef wrapped around vegetables grilled in a charcoal oven |
Soft chunks of lamb served on a bed of eggplant puree |
Diced meat, tomatoes, peppers and onions cooked together on a hot plate |
A special meatball wrapped in eggplant |
A kind of lamb offal, served grilled |
Diced tomatoes and cucumbers with green peppers dressed in olive oil, lemon and vinegar |
A kind of baklava made from very thin dough and pistachios |