Vegetarian Tasting – 6 Courses

Here vegetables are not a side dish but the main character. Cauliflower baked in the tandır, beetroot charred on the fire, the deep broths of dried mushrooms and fermented vegetable sauces build a filling, layered flow without any meat.

Who is it for?

For vegetarian guests, for those who wish to eat less meat and for anyone who wants to try the vegetable kitchen at its best. The menu contains eggs and dairy; with 24 hours' notice we can make it fully vegan.

Service

The seating lasts about two hours. The wine pairing features orange wines and low-tannin reds; the non-alcoholic pairing features fermented quince and apple drinks.

What changes?

The menu is refreshed four times a year with the season; the only fixed course is the tandır cauliflower. In the vegan adaptation fermented hazelnut paste replaces butter, oat replaces milk, and the dessert is plant-based.