Zeytin Restaurant & Bar

hummus; chickpea puree and tahini paste seasoned with extra virgin olive oil and garlic, topped with cooked chickpeas

cacik; refreshing mediterranean meze made of diced cucumber and homemade garlic-yoghurt seasoned with mint

patch an salatosi; char-grilled eggplant puree mixed with roasted red pepper, seasoned with extra virgin olive oil and garlic

zeytinyagh yaprak sarma; extra-thin vine leaves stuffed with rice, pine nuts, black currant and herbs

lmam bayildi; char-grilled baby eggplant stuffed with sauteed tomatoes and herbs

zeytinyagh enginar

tarama

kanisik meze tabagi

French fries, vegetables, white rice, sauteed Spinach

mucver oven baked zucchini and dill pancakes served with homemade thick yoghurt

sigara boregi; golden crisp pastry rolls filled with aged gruyere cheese

manti; homemade poached lamb dumplings served with garlic yoghurt, butter sauce and sprinkled with dried mint

falafel; tasty fried balls of spiced chickpeas, served with tahini sauce

midye; steamed mussels with garlic, white wine sauce, leeks and fresh tomato

ahtopot salatasi; grilled octopus, served on a bed of Arugula salad with chopped tomatoes and red onions, dressed in olive oil and balsamic vinegar

yesil salato, Romaine lettuce and tomato salad with lemon vinaigrette

caban salatosi, freshly diced tomatoes, cucumber, onion, green pepper and parsley, drizzled with extra virgin olive oil and lemon

roka salatosi, chopped baby arugula, red onion and tomatoes topped with aged balsamic vinegar and slivers of parmigiano reggiano

turlu

tavuk lzgara

tavuk adana

manti

kasseri kofte

doner, vertically roasted and thinly sliced lamb and beef served rice and cacik

hunkar begendi, eggplant puree topped with lamb chunks cooked in light tomato sauce

iskender, vertically roasted slices of lamb and beef served atop diced pide bread, topped with savory tomato sauce, browned butter and yoghurt

lzgara samon, grilled salmon seasoned with bay leaves, topped with sauteed leek, served with rice and sauteed Spinach

deniz mahsulli makama, linguini with steamed mussels, clams, calamari and shrimp with tomato fennel sauce with fresh basil

kuzu sis, cubes of marinated lamb, grilled on skewers with green pepper, onion and shiitake mushrooms, served with rice and vegetables

thin phyllo-dough sheets filled with pistachios