Turkish cuisine · The GrandMeze
Cold starters for the whole table, with hot balloon bread or pide. Bosfor has 17 of them, almost all at 9 ₼.
- Atom
- Shakshuka
- Baba ganoush
- Charcoal-roasted peppers
- Grape leaf dolma with cherries
- Hummus
- Purslane with yogurt
- Eggplant ezme
Bosfor / Cuisine
Cuisine
Traditional Turkish cuisine: meze, kebabs, grill and desserts. An open show kitchen right in the hall.
What to Order
A guide to the Bosfor menu, section by section, with dishes from the restaurant's official menu.
Kebabs and Grill
Meat, chicken and fish on skewers and on the grill; adana in dough, sarma beyti, lamb chops (kuzu pirzola).
- Kuzu sabat — a lamb dish
- Adana kebab
- Balık şiş (fish skewer)
- Adana kebab in dough
- Tavuk şiş (chicken skewer)
- Crispy chicken wings
- Sarma beyti
- Eggplant kebab
Steaks by Weight
Six classic cuts at 17 ₼ per 100 g, plus lokum, beef spaghetti and asado.
- Dallas
- Ribeye
- T-bone
- Striploin
- Tomahawk
- Porterhouse
- Lokum
- Beef spaghetti
- Asado
Hot Dishes
Turkish home-style classics: çökertme, karnıyarık, güveç, slow-cooked lamb.
- Çökertme kebab
- Beef roast
- Veal shank with risotto
- Karnıyarık
- Kuzu tandır with vermicelli pilaf
- Veal güveç
Fish and Seafood
Grilled sea bass and dorado, salmon fillet; among the starters, ceviche, shrimp and squid.
- Grilled sea bass
- Grilled dorado
- Grilled salmon fillet
- Sea bass roast
- Sea bass ceviche
- Crispy squid with tartar sauce
Desserts
Künefe with pistachios, baklava, Maraş ice cream, fruit and nuts.
- Havuç dilim
- Künefe with pistachios
- Sütlü baklava
- Maraş ice cream
- Assorted nuts and dried fruit
- Seasonal fruit platter
Open Kitchen
The resort's official description names the open show kitchen as one of the restaurant's features. Above it are extractor hoods and rows of amber pendant lamps visible from almost any table. A separate menu section covers steaks by weight: Dallas, ribeye, T-bone, striploin, tomahawk and porterhouse.
On the table
