This Turkish restaurant in Sydhavnen, Copenhagen, draws on Anatolian and Istanbul traditions and combines them with Copenhagen's seasons. The kitchen is small and built around sharing and long table visits. Dishes include dumplings made from ancient Danish grain varieties with lamb or lentils, fried mussels, İçli Köfte and Topik, along with homemade pickles and sourdough bread from a baker. The lunch menu is inspired by Istanbul lunch tables and served as three courses.
It is open for lunch and dinner Wednesday to Saturday, and you can reserve a table or order takeaway. It holds Turkish brunch on weekends and offers catering and events. There is a children's menu, outdoor seating and a toilet, and cards are accepted.
