Interfaz en español — el contenido de locales y platos está por ahora en turco. La traducción completa está en camino.

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.

This section is currently available in Turkish and English.

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

5 suggestions

Tamarindo
Ejemplo de la familia de los jarabes donde la fruta ácida se equilibra con azúcar y especias medidas; cada mezcla de especias no es una receta secreta del palacio.
Why this: Refreshing → serinletici · Spice-forward → baharatlı · Something sour → ekşili · Light → hafif
Table balance
Alongside
Plain rice or fresh bread rounds the acidity and steadies the plate.
Afterwards
After a spice-forward plate, a plain herbal infusion clears the palate. After a light main there is room for a syrupy dessert in this meal.
Open the record Where to eat
Ayran
Es la forma bebible del yogur; el ayran batido está relacionado con un proceso separado de la producción de mantequilla, y la espuma de la licuadora no lo convierte en el mismo producto.
Why this: Refreshing → yoğurtlu · Something sour → yoğurtlu · Light → hafif · Something salty → tuzlu
Table balance
Alongside
Unsalted bread and plenty of water; a second salty side would dull the plate.
Afterwards
After a light main there is room for a syrupy dessert in this meal.
Open the record Where to eat
Sopa de Pescado
in season
Sopa costera en la que el pescado blanco se cocina brevemente en un caldo de verduras y limón; demuestra que el pescado no se limita a la fritura y la parrilla.
Why this: Refreshing → sebzeli · Something sour → limonlu · Light → hafif · Something salty → deniz
Table balance
Alongside
Plain rice or fresh bread rounds the acidity and steadies the plate. Arugula, lemon and thin-sliced onion; fish needs no heavy sauce beside it.
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
Haydari
Mezcla espesa de yogur colado, queso y aceite de menta caliente; mantiene su forma en el plato.
Why this: Refreshing → naneli · Spice-forward → naneli · Something sour → yoğurtlu · Light → hafif
Table balance
Afterwards
After a light main there is room for a syrupy dessert in this meal.
Easy to miss
On a meze table balance beats variety: one yogurt-based, one olive-oil, one sharp is enough.
Open the record Where to eat
Dolma de hojas de parra
El relleno se prepara con cebolla finamente picada, arroz, pasas y piñones, y se envuelve en hojas de parra. Es un plato frío imprescindible en las mesas del Egeo y de Marmara.
Why this: Spice-forward → tarçınlı · Something sour → ekşimsi · Light → hafif · untuosidad
Table balance
Alongside
A lemon wedge and fresh bread; a heavy meat plate alongside would hide the dish entirely.
Afterwards
After a light main there is room for a syrupy dessert in this meal.
Easy to miss
Olive-oil dishes are not eaten straight from the fridge; the aroma opens near room temperature.
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.

This section is currently available in Turkish and English.

5 suggestions

Tamarindo
Ejemplo de la familia de los jarabes donde la fruta ácida se equilibra con azúcar y especias medidas; cada mezcla de especias no es una receta secreta del palacio.
Why this: Refreshing → serinletici · Spice-forward → baharatlı · Something sour → ekşili · Light → hafif
Table balance
Alongside
Plain rice or fresh bread rounds the acidity and steadies the plate.
Afterwards
After a spice-forward plate, a plain herbal infusion clears the palate. After a light main there is room for a syrupy dessert in this meal.
Open the record Where to eat
Ayran
Es la forma bebible del yogur; el ayran batido está relacionado con un proceso separado de la producción de mantequilla, y la espuma de la licuadora no lo convierte en el mismo producto.
Why this: Refreshing → yoğurtlu · Something sour → yoğurtlu · Light → hafif · Something salty → tuzlu
Table balance
Alongside
Unsalted bread and plenty of water; a second salty side would dull the plate.
Afterwards
After a light main there is room for a syrupy dessert in this meal.
Open the record Where to eat
Sopa de Pescado
in season
Sopa costera en la que el pescado blanco se cocina brevemente en un caldo de verduras y limón; demuestra que el pescado no se limita a la fritura y la parrilla.
Why this: Refreshing → sebzeli · Something sour → limonlu · Light → hafif · Something salty → deniz
Table balance
Alongside
Plain rice or fresh bread rounds the acidity and steadies the plate. Arugula, lemon and thin-sliced onion; fish needs no heavy sauce beside it.
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
Haydari
Mezcla espesa de yogur colado, queso y aceite de menta caliente; mantiene su forma en el plato.
Why this: Refreshing → naneli · Spice-forward → naneli · Something sour → yoğurtlu · Light → hafif
Table balance
Afterwards
After a light main there is room for a syrupy dessert in this meal.
Easy to miss
On a meze table balance beats variety: one yogurt-based, one olive-oil, one sharp is enough.
Open the record Where to eat
Dolma de hojas de parra
El relleno se prepara con cebolla finamente picada, arroz, pasas y piñones, y se envuelve en hojas de parra. Es un plato frío imprescindible en las mesas del Egeo y de Marmara.
Why this: Spice-forward → tarçınlı · Something sour → ekşimsi · Light → hafif · untuosidad
Table balance
Alongside
A lemon wedge and fresh bread; a heavy meat plate alongside would hide the dish entirely.
Afterwards
After a light main there is room for a syrupy dessert in this meal.
Easy to miss
Olive-oil dishes are not eaten straight from the fridge; the aroma opens near room temperature.
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.