Araf

"Kenan and Pınar Çetinkaya are your cordial hosts at this cosy restaurant, where seating is limited. A spot at the dining counter is best if you want to watch how the chefs expertly tame the open fire. The dishes bring out the core essence of their main ingredient, and their apparent simplicity belies their depth of flavour. The kitchen team conjure up a vegetarian creation centred on beetroot just as deftly as they prepare offal. For instance, they fry the lamb brains twice to achieve a crispy crust and soft interior. A sweet fermented chilli paste, aioli and yuzu sauce, and pickled onion provide a delicately sour counterbalance. Thanks to the small portions, you can explore the enticing menu thoroughly."