Interface in English — venue and dish content is currently in Turkish. Full translation is on the way.

What are you in the mood for?

Tell us what you are craving and we will do the rest. The suggestions shift as you choose, and each one says why it appeared and what balances it at the table.

Pick a craving (You can choose more than one.)

Something sweetsyrupy, milky, lightly sweet Something sourlemony, tempered, yogurt-based Something hotisot pepper, chili flakes Something saltycheese, cured meat Spice-forwardcinnamon, cumin, garlic Lightolive oil, vegetables, cool Fillingmeat, dough, oven-baked Refreshingyogurt, mint, served cold

Dietary preference

all Vegetarian Vegan Gluten-free clear selection

Hot and refreshing is a good pair: a yogurt-based side next to a spicy plate is the way to balance it.

5 suggestions

Ezogelin Soup
A soup made with lentils, bulgur, and rice, combined with mint and butter infused with red pepper. It carries a strong folk tale connecting its name to the story of Ezo Gelin from the Gaziantep region.
Why this: Spice-forward → naneli · Something hot → pul-biberli · Refreshing → naneli
Table balance
Alongside
Cacık or plain yogurt: dairy tames chili heat far faster than water does.
Afterwards
Soup opens the meal: if a heavy main follows, keep its portion smaller. After a light main there is room for a syrupy dessert in this meal.
Open the record Where to eat
Şalgam
A fermented drink from the Adana-Mersin region made with purple carrots, turnip, and bulgur flour; it accompanies kebabs and çiğ köfte.
Why this: Spice-forward → acılı · Something hot → acılı · sour
Table balance
Alongside
Cacık or plain yogurt: dairy tames chili heat far faster than water does. Plain rice or fresh bread rounds the acidity and steadies the plate.
Afterwards
After a light main there is room for a syrupy dessert in this meal.
Easy to miss
Iced water only masks the heat for a moment; it comes back quickly.
Open the record Where to eat
Toyga Soup
A soup from Central Anatolia made with yogurt, grains, and often chickpeas; it is a regional relative of yayla soup.
Why this: Filling → orta ağırlık · Spice-forward → naneli · Refreshing → naneli
Table balance
Afterwards
Soup opens the meal: if a heavy main follows, keep its portion smaller.
Open the record Where to eat
Tutmaç Soup
A steppe soup where green lentils meet small pasta in a yogurt-based sauce; records from Çankırı document lentils, tutmaç dough, and yogurt together.
Why this: Filling → orta ağırlık · Spice-forward → naneli · Refreshing → naneli · sour
Table balance
Afterwards
Soup opens the meal: if a heavy main follows, keep its portion smaller.
Open the record Where to eat
Flour Halva
The nutty aroma created by patiently roasting flour deepens this simple dessert.
Why this: Filling → orta ağırlık · Spice-forward → kavrulmuş · Refreshing → yalın · sweet
Open the record Where to eat

Suggestions are about taste balance, not health or nutrition advice. Scores are derived from each record's own flavour description.

What are you in the mood for?

Tell us what you are craving and we will do the rest. The suggestions shift as you choose, and each one says why it appeared and what balances it at the table.

Hot and refreshing is a good pair: a yogurt-based side next to a spicy plate is the way to balance it.

5 suggestions

Ezogelin Soup
A soup made with lentils, bulgur, and rice, combined with mint and butter infused with red pepper. It carries a strong folk tale connecting its name to the story of Ezo Gelin from the Gaziantep region.
Why this: Spice-forward → naneli · Something hot → pul-biberli · Refreshing → naneli
Table balance
Alongside
Cacık or plain yogurt: dairy tames chili heat far faster than water does.
Afterwards
Soup opens the meal: if a heavy main follows, keep its portion smaller. After a light main there is room for a syrupy dessert in this meal.
Open the record Where to eat
Şalgam
A fermented drink from the Adana-Mersin region made with purple carrots, turnip, and bulgur flour; it accompanies kebabs and çiğ köfte.
Why this: Spice-forward → acılı · Something hot → acılı · sour
Table balance
Alongside
Cacık or plain yogurt: dairy tames chili heat far faster than water does. Plain rice or fresh bread rounds the acidity and steadies the plate.
Afterwards
After a light main there is room for a syrupy dessert in this meal.
Easy to miss
Iced water only masks the heat for a moment; it comes back quickly.
Open the record Where to eat
Toyga Soup
A soup from Central Anatolia made with yogurt, grains, and often chickpeas; it is a regional relative of yayla soup.
Why this: Filling → orta ağırlık · Spice-forward → naneli · Refreshing → naneli
Table balance
Afterwards
Soup opens the meal: if a heavy main follows, keep its portion smaller.
Open the record Where to eat
Tutmaç Soup
A steppe soup where green lentils meet small pasta in a yogurt-based sauce; records from Çankırı document lentils, tutmaç dough, and yogurt together.
Why this: Filling → orta ağırlık · Spice-forward → naneli · Refreshing → naneli · sour
Table balance
Afterwards
Soup opens the meal: if a heavy main follows, keep its portion smaller.
Open the record Where to eat
Flour Halva
The nutty aroma created by patiently roasting flour deepens this simple dessert.
Why this: Filling → orta ağırlık · Spice-forward → kavrulmuş · Refreshing → yalın · sweet
Open the record Where to eat

Suggestions are about taste balance, not health or nutrition advice. Scores are derived from each record's own flavour description.