Slow-simmered soup of the day's fresh fish and vegetables, finished with a squeeze of lemon — the classic way to begin.

Fresh fish fillet wrapped in warm lavash with greens, onion and lemon — the seaside classic, made to eat by hand.

The Istanbul classic: fresh fish fillet with lettuce, onion and lemon in crusty bread. Go double for a bigger appetite.

Crisp Black Sea anchovies with greens and onion in fresh bread — a Black Sea favourite.

Crisp sardines with greens, onion and lemon in fresh bread — a hearty street-food classic.

Boneless whiting fillet in a light crisp coating, with greens and lemon in fresh bread.

Tender calamari rings in a light, crisp coating, served with sauce and lemon.

Fresh shrimp sautéed in butter with garlic and spices, served sizzling hot.

Shrimp baked in a clay pot with tomato and spices — bring bread for the sauce.

Plump jumbo shrimp, simply cooked and served with lemon and greens.

Mussels stuffed with spiced rice, best with a squeeze of lemon. Per piece or a portion of 10.

The captain's platter: shrimp, calamari and boneless whiting with our special sauce — made for sharing.

Crisp golden fries with sea salt. Double portion for the table.

Buttery rice pilaf with vermicelli — the classic side for fish.

Grilled chicken for the non-fish eaters at the table. Served with Mediterranean greens.

Black Sea anchovies fried crisp in cornmeal. Served with Mediterranean greens.

Fresh horse mackerel, lightly floured and pan-fried — crisp outside, juicy inside. Served with Mediterranean greens.

Delicate white whiting, fried crisp — a squeeze of lemon brings it to life. Served with Mediterranean greens.

Boneless whiting fillets in a light crisp coating — perfect for kids and anyone who'd rather skip the bones. Served with Mediterranean greens.

Boned sardines fried crisp in cornmeal. Served with Mediterranean greens.

Striped red mullet, lightly floured and fried crisp — small fish, big flavour. Served with Mediterranean greens.

Red mullet, lightly floured and pan-fried — sweet, tender and a table favourite. Served with Mediterranean greens.

Seasonal bonito, sliced and fried crisp — rich, meaty and filling. Served with Mediterranean greens.

Young bluefish, fried whole and crisp. Served with Mediterranean greens.

Finely chopped fish cooked kokoreç-style on the griddle with onion and spices. Served with Mediterranean greens.

Rich, flavourful mackerel fried crisp — lemon brings it to life. Served with Mediterranean greens.

Whole fish, 450–600 g. Grilled sea bass with olive oil and lemon. Served with Mediterranean greens.

Whole fish, 450–600 g. Grilled sea bream with olive oil and lemon. Served with Mediterranean greens.

Young bluefish grilled whole — light and tender. Served with Mediterranean greens.

Sarıkanat, the mid-sized bluefish, grilled whole. Served with Mediterranean greens.

Bluefish, the Bosphorus legend, grilled whole — the season's most sought-after catch. Served with Mediterranean greens.

Seasonal bonito grilled in steaks — meaty and juicy. Served with Mediterranean greens.

350–400 g. Grilled salmon fillet — rich, tender and filling. Served with Mediterranean greens.

Priced per kilogram. Open-sea bass grilled whole — weighed for the table. Served with Mediterranean greens.

Priced per kilogram. Large rock sea bass, grilled whole. Served with Mediterranean greens.

Priced per kilogram. Open-sea bream grilled whole. Served with Mediterranean greens.

Salmon baked in a clay pot with tomato, pepper and spices. Served with Mediterranean greens.

Sea bass baked in a clay pot with tomato, pepper and spices. Served with Mediterranean greens.

Sea bream baked in a clay pot with tomato, pepper and spices. Served with Mediterranean greens.

Firm white monkfish sautéed with onion and pepper — they call it the veal of the sea. Served with Mediterranean greens.

Sea bass pieces sautéed with onion, pepper and spices. Served with Mediterranean greens.

Sea bream pieces sautéed with onion, pepper and spices. Served with Mediterranean greens.

Salmon pieces sautéed with onion, pepper and spices. Served with Mediterranean greens.

Tahini halva baked in a clay dish — crisp on top, molten inside. The traditional finish to a fish dinner.

Seasonal greens with tomato, cucumber and carrot, dressed in olive oil and lemon. Double size for the table.

Finely diced tomato, cucumber, pepper and onion with olive oil and lemon.

Lettuce, arugula and fresh greens, lightly dressed with olive oil and lemon.

Fresh arugula with tomato and onion in olive oil and lemon — the classic partner to fish.

Seasonal greens, tomato and cucumber topped with white cheese, in olive oil and lemon.

Fresh arugula with tomato and white cheese, in olive oil and lemon.

300 ml, served chilled.

300 ml, served chilled.

300 ml, served chilled.

330 ml, served chilled.

Fruit juice, served chilled — ask for today's flavours.

Adana-style fermented turnip juice, spicy or mild.

Sparkling mineral water, chilled.

Fruit-flavoured sparkling mineral water, chilled.

0.5 L, chilled.

Homemade lemonade with fresh mint, ice cold.

Classic Turkish lemon soda (gazoz), ice cold.