Game Season Menu – 9 Courses

The winter menu is built on game from licensed producers during the legal hunting season: quail, partridge and wild boar. The meats are seared over wood fire and served with roots and forest produce such as chestnuts, mushrooms and pine nuts.

Who is it for?

For those who love intensely flavoured dishes, red wines and the weight of a winter evening. If the special taste of game is not for you, we can make a lamb and veal version of the same flow.

Service

Nine courses last about three hours. The wine pairing includes full-bodied reds such as Boğazkere and Papazkarası. All game is bought from producers with documented sources and licences.

Sourcing and traceability

Game is bought only from licensed producers whose meat has passed health inspection; every batch label shows species, date and veterinary approval. As we do not use pork on our menu, a venison adaptation can be requested in place of the wild boar.