Marmara Restaurant Paris 10 - Depuis 1990

Iconic dish from Bursa composed of thin slices of döner kebab on pieces of pita bread, topped with hot tomato sauce and melted butter, served with yogurt. A rich and flavorful combination of textures and temperatures.

Spicy minced meat skewer (Adana) served on bread with yogurt and tomato sauce. The spiciness of the meat is softened by the creaminess of the yogurt.

Marinated and grilled chicken pieces, served on bread with a homemade yogurt sauce. Tender and creamy.

Grilled lamb skewers served on bread with spicy tomato sauce and yogurt. A hearty dish with traditional flavors.

Spicy grilled minced meat, wrapped in a thin flatbread (lavash), cut into bites and topped with tomato sauce and yogurt. Elegant and easy-to-eat presentation.

A royal dish (Hünkar Beğendi) consisting of grilled meat served on a purée of smoked eggplant with cheese. A velvety texture with a distinctive smoky flavor.

Lamb skewers served on a salad of chopped and grilled tomatoes. A juicy dish rich in vegetables.

Thin slices of marinated chicken cooked on a vertical rotating spit. Served as a full plate.

Thin slices of seasoned veal cooked on a vertical spit. Tender and flavorful.

Plate combining veal and chicken kebab meats for a variety of flavors.

Fried chickpea and herb patties. Crispy on the outside and tender on the inside.

Assortment of seasonal vegetables grilled over flame or on a plancha.

Whole or cut eggplant, stuffed with a mixture of stewed vegetables (often called Imam Bayildi when served cold, or Karniyarik with meat, here vegetarian).

A large tasting platter including a variety of grilled meats (mix grill). Ideal for sharing and trying everything.

Tender pieces of lamb leg marinated with traditional Turkish spices and grilled on skewers.

Long skewer of spicy minced meat, grilled over charcoal. Smoky and spicy flavor.

Marinated chicken breast skewers, grilled to be juicy and flavorful.

Skewer alternating minced meat and eggplant slices, grilled together so the juices blend.

Turkish beef meatballs seasoned with herbs and spices, grilled.

Grilled lamb chops, usually served pink. Tender meat on the bone.

Assortment plate for one person combining several types of grilled meats.

Typically French anise liqueur, served with fresh water.

The national Turkish spirit, an anise-flavored brandy. It turns cloudy and milky white when water is added.

Portuguese fortified wine, sweet and rich.

Classic French aperitif cocktail made with white wine and cassis cream (or other fruit).

Sweet liqueur with banana flavor.

Sweet liqueur flavored with fig.

Refreshing and sweet melon liqueur.

Renowned French grape brandy, aged in oak barrels.