WHAT an addition to Alacati's dining scene. First thing's first: Book in advance. The place has become immensely popular (and slightly pretentious as a result) so don't expect even on weekdays to walk up to the restaurant and find a table. All of this for a reason: the mouthwatering and immensely satisfying regional home cooking. Dishes that even us Turks have never heard of. You walk in to the reception area where all the cold starters will be out on the table for you to choose from. Then the owner can recommend warm starters and a main should you still have space. Try the "Kabak Cicegi Dolmasi" (Zucchini Flower Dolma) or the "Bosnak Mantisi (Bosniac Manti), their Meatballs with cinammon and god help you if they have Tandir, Lamb cooked in clay!!!
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