GustoMesh
Sofra hazırlanıyor…
GustoMesh
Sofra hazırlanıyor…
Interface in English — venue and dish content is currently in Turkish. Full translation is on the way.
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.)
Dietary preference
Hot and refreshing is a good pair: a yogurt-based side next to a spicy plate is the way to balance it.

A classic from Adana, made with minced lamb mixed with hot pepper, grilled on a large skewer over charcoal. Served with roasted vegetables and flatbread.
Why this: Filling → doyurucu · Something hot → acılı · richness, spice
Table balance
Suggestions are about taste balance, not health or nutrition advice. Scores are derived from each record's own flavour description.
Why this: Filling → doyurucu · Something hot → acılı · spice
Table balance

A tradition from Sakarya-Adapazarı: meatballs served with bread soaked in meat broth and fried with peppers.
Why this: Filling → doyurucu · Something hot → biberli · richness
Table balance

Originating from Bursa, it consists of döner served over pide with butter and tomato sauce, accompanied by yogurt. It is based on the mastery tradition known as İskender Efendi from the late 19th century.
Why this: Refreshing → yoğurtlu · Filling → doyurucu · richness
Table balance

A beloved example of the pilaki tradition, made with fresh or dried kidney beans cooked in olive oil with onions, garlic, carrots, and tomatoes. It is served cold and is a classic of local eateries.
Why this: Filling → orta ağırlık · richness
Table balance

A dish that transforms stale bread into a main course with meat broth, yogurt, and spiced oil; it cannot be tied to a single city or type of meat.
Why this: Refreshing → yoğurtlu · Filling → doyurucu
Table balance

The mild sibling of Adana kebab; in the tradition of Şanlıurfa, the flavor of isot is prominent, but the spiciness is balanced. The taste of the grill and the quality of the meat are defining characteristics.
Why this: Filling → doyurucu · Something hot → isot-aromalı · spice
Table balance

From Gaziantep cuisine; roasted eggplant is mashed with garlic yogurt, topped with sautéed diced meat or ground meat. The smoky flavor combines with the coolness of the yogurt on a single plate.
Why this: Refreshing → yoğurtlu · Filling → orta ağırlık · richness
Table balance

A festive dish where small meatballs made with rice combine with meat, chickpeas, and yogurt; the official local recipe documents the main structure.
Why this: Refreshing → naneli · Filling → doyurucu
Table balance