Possibly the most impressive breakfast menu you’ll find hereabouts relies not on excess but on ingredient selection: tulum cheese from the Tunceli Province, organic honey from Mount Idea, zahter (an herb similar to thyme) from Antep and lor (a soft curd cheese) from Bandırma are only a few of the regional treats you’ll find on the generous breakfast plate. Dün also makes its own sourdough bread. This attention to detail is also evident in the eatery’s design: it almost feels as though the architectural firm Halükar Mimarlık didn’t have the heart to alter the natural materials and chose to create a spacious, lush environment around the unfinished wooden tables and stone flooring. Dün also serves a daily menu that includes vegan options as well as regional ingredients like pizza with sucuk (spicy beef sausage) from Afyon or soup made with tarhana (a fermented mixture of grain and yogurt) from Urla.
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