Revan, with its 400 people capacity, follows the HACCP standards and pays great attention that everything from cheese to meats, and from vegetables to fruits are organic. Among the most delicious offerings in the menu, there are Çerkes Tavuğu (shredded chicken with bread, pounded walnuts and red pepper sauce), stuffed grape leaves and İmam Bayıldı (aubergine cooked in olive oil with onions). Aubergine salad, artchicoke and green beans are also pleasing. But the highlight of the menu is the white cheese with nuts which is a unique mixture of cheeses. Among the appetizers, we recommend cinnamon flavoured keşkek (wheat cooked with meat and butter), stuffed chard leaves and boiled ‘içli köfte’. Kebap special is the ‘sim sim’ kebap which is similar to Beyti but with additional smoked aubergine added inside the pita rolls. ‘Har har’ on the other hand is a completely different thing. It is a meat dish which is made by frying meats with mushrooms and cheese. But it is surprisingly light. For those of you who are on a diet, they also make grilled or boiled meats and vegetables.
Revan’s capacity is as much as wide as its menu. Indoor lounge holds up to 250, grass garden holds up to 100, terrace with the Golden Horn view holds up to 100 people. The night club in the terrace (working during summer) hosts DJ’s until the early hours of the morning. They also have a VIP room for 12 people with projector, laptop and internet connection for your meetings. There is no parking problem thanks to the parking lot and the vale service.