Oak & ember

Every evening starts the same way: a bed of oak charcoal, lit at four, glowing by six.

Over open coals

A long steel mangal, no gas, no shortcuts. The heat comes from below and the smoke does the rest.

Pressed by hand

Minced lamb, grated onion and a little salt, pressed onto wide steel blades one finger at a time.

Bread, sumac, fire

Served on warm lavash with charred tomatoes, raw onion, fresh herbs and a squeeze of lemon.

Pull up a chair

The skewer comes off at the table. The butter melts on its own. Tables from 5 pm, Tuesday to Sunday.