Time Out says
There are 3 different settings in the three- floored restaurant. They only have the kitchen in common. Downstairs is decorated with squared floors, wooden tables and metal lamps coming down from the ceiling. It resembles with other places in Beyoğlu. There are live fasıl nights during the weekends. Up stairs, selections from the Ottoman Cuisine,seasonal fish, pasta and stir-fried meals are served. And the top floor is decorated like a café in Nişantaşı with wide square tables and one large one ideal for group dinners. The menu is dominated by Antakya mezes like dried dolma, ‘saç oruğu’ (flat içli köfte) and thyme salad. We recommend the aubergine with yogurt and ‘katmer’ (flat doughy pastry served with buttermilk). There are also special recipes like lahmacun with cinnamon. Highlighs from the kebaps and meats are the simit kebap (with sesame), lüle kebap, lamb chops and shish kebap. The prices are reasonable considering the huge portions and rich servings.