We started with a pomegranate mimosa and a Kolch. Both very good. Then out came our tapas. First the Saganki or Flaming cheese. Very dramatic. Cooked right in front of you to a nice melted consistency. Then the brukel lahanasi or delicious Brussel sprouts. The spanakopita seemed very fresh and had a tasty yogurt sauce. The Best part of the meal was the Adana. It was a tasty ground lamb skewer. It has another tasty yogurt sauce. I would probably skip the hunkar beggendi or lamb stew. Too full for dessert.
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