Turk Art Terrace Restaurant

Layers of seasoned ground lamb, eggplant, and béchamel sauce, elevated with a hint of cinnamon and nutmeg. A rich and comforting classic.

Whole grilled sea bream, marinated in lemon, olive oil, and wild oregano, served with a side of seasonal greens. Fresh, light, and full of flavor.

Flaky phyllo pastry filled with a savory blend of spinach, feta cheese, and herbs. A delightful vegetarian appetizer.

Tender lamb slow-cooked in a clay pot with potatoes, carrots, and aromatic herbs, sealed to perfection. A rustic and flavorful masterpiece.

Pan-fried kefalotyri cheese, flambéed tableside, and served with a sweet and savory fig jam. A dramatic and delicious appetizer.

Lightly floured and pan-fried fresh anchovies, served with lemon wedges and a garlic-infused olive oil dip. A true taste of the Aegean.

Semolina cake soaked in a fragrant rosewater and lemon syrup, garnished with pistachios. A sweet and aromatic end to your meal.