This hybrid cooking school–restaurant serves a set five-course menu of Turkish home cooking, regional Anatolian specialities and Ottoman classics. Sampling dishes such as imam bayıldı ('the imam fainted'; eggplant, onion, tomato and peppers slow-cooked in olive oil) with a glass of local wine is a wonderful way to experience authentic Turkish cuisine.
The menu can be tailored to suit vegetarians or those with food allergies (call ahead). No children under six years at dinner. Cash only.