When you first step inside you will see the cupboards where the meat is stored and an open kitchen, as well as a seating area with water views. Black and timber furniture is featured throughout and if you were to ask us, the best corner of the restaurant is the family-size table with the street views that is located at the upper entrance. The concept that Özgür Şef has aimed to develop is that of open buffet meat: different kinds of meat is laid out near the entrance with the little flags on them. Customers take their pick, which is then cooked according to their preference. Here you can also learn everything about meat its protein levels, grammage, origins, calories and more. Currently, the majority of the meat is angus from Manisa. The meat isn’t kept wet-aged but dry-aged and is served in the most natural form possible, without too much sauce and those that are used are their own productions.
On the menu there’s grilled meat, sausage, sucuk (Turkish pepperoni) and burgers, as well as the soup of the day, smoked meat and cheese plate, and salads. The burgers can be prepared to your liking with cheddar cheese, caramelised onions, sautéed mushrooms, lamb and beef bacon. The chef’s grills include steak with cafe de Paris sauce, black pepper antrechote, fajita, New York steak, T-bone steak, lamb cutlet, lamb marinated for 2 days in their special sauce, beef and chicken skewers. The meats are served with seasonal vegetables and potato garnish. We recommend the chef’s köfte (meatballs), hamburgers, and the fries and potato garnish that they’re served with. It is also often possible to find dishes being served which aren’t featured on the menu, these are the chef’s own spontaneous creations. Also on the menu you’ll find a variety of local and imported wines from Mania Gurme’s cellar, including the French Bila Haut which was featured on Wine Spectator’s list of the Top 100 Wines 2009. You don’t have to have them open a bottle, instead glasses are available for 15 TL.