Sardunya Fındıklı

Among a menu of options from around the world prepared by chef Ahmet Yavuz, head of the Chefs association, his recommendations include lamb tenderloin and seabass tandoor. Among the mezzes are marinated seabass, grilled lobster, salicornia and octopus salad. The garden, which is utilised during the summer months, can host 100-120 people while the venue itself has the capacity for 200. In both summer and winter, the restaurant is transformed into a club after dinner, though you may choose to sit at the bar instead. On Friday and Saturday nights in winter, foreign and Turkish pop music can be heard, while jazz is preferred during summer.