Carne Restaurant

Divle Obruk Cheese, Erzurum blue cheese, Kars gruyere, and Parmigiano Reggiano.

Meat smoked in a controlled manner in our kitchen and aged as a single piece.

Three techniques (grilling, reduction, demi-glace); balanced with lime zest and tahini.

Babakale octopus, keşkek (pounded wheat), and pickled green almonds.

Leaf-cut liver on thin dough, with parmesan and roasted peppers.

Served with sautéed rock samphire and warm hummus.

Zucchini fermented with citrus peels, grain fava, and microgreens.

Sardines with parmesan filling, cooked in squid ink-enriched obsidian salt crust.

Fresh sea bass, citrus zest, fresh herbs, and sourdough croutons.

Lightly fermented cabbage, seafood filling, and honey-chilli sauce.

Basket cheese with savory herb, sour dressing, toasted sesame, and greens.

Wood-fire smoked beetroot, olive oil, and Parisian vegetables.

Çanakkale milky "göce" (husked wheat), spoon lettuce, and basil-almond sauce.

Sourdough bread crumbs and classic anchovy dressing.

Mango chimichurri, fresh spinach, broccoli, and village peppers.

High heat cooked oyster.

Softened and oven-roasted potatoes.

Prepared with wild forest mushrooms.

Prepared using simple techniques.

Cooked briefly.

Celery prepared in delicate layers.

Slow-cooked, creamy potato.

Bone-in, well-marbled ribeye. Rich in flavor and presentation. It is a boneless and large cut. It is suitable for high-heat searing. Thanks to the Josper oven's closed fire, the meat's internal juices are preserved, and intense caramelization is achieved on the surface.

A classic cut that brings together the tenderloin and strip loin on the same bone. The bone adds extra aroma and depth to the meat during cooking.

Obtained from the softest part of the beef loin. It stands out in simple cooking styles with its low fat content and silky texture.

This cut, taken from the hindquarter, is known for its firm structure and distinct fiber texture. It offers a balanced and characterful flavor when cooked correctly.

It has an intense aroma thanks to its natural marbling (fat content). When cooked on the Josper grill, the flavor the fat provides to the meat becomes more pronounced.

One of the most delicate beef cuts. With its soft texture and simple character, it is ideal for those seeking the pure flavor of meat.

Handmade stuffed pasta with wild mushrooms and porcini mushrooms.

Hand-cut Italian pasta (Three-mushroom / Spinach & pea / Sun-dried tomato).

Three-mushroom / Spinach & pea / Çanakkale sun-dried tomato.

Biga Kıvırcık lamb and beef tenderloin, Parisienne vegetables and meat jus.

Brief charcoal fire contact, served with chimichurri sauce.

Slow-cooked short rib, creamy mashed potatoes and its own sauce.

Smoked bulgur and Çanakkale seafood cooked in a single pot.

Smoked, served with Parisienne vegetables and chicken glaze.

Served only medium.

For detailed information, please consult our service team.

Çanakkale figs stored in cellars, with milk pudding sauce and pistachio.

With white chocolate ganache, tahini cream, and caramel.

French laminated dough, seasonal fruits and Callebaut chocolate cream.

Filled with pistachio cream and served with seasonal fruits.

Classic French brûlée technique meets Anatolia's winter tradition.