Restaurant Anatolie

Meat grilled on a vertical spit, cut into thin strips. Rich, grilled flavor, tender texture. Served in bread with sauce.

Marinated and grilled chicken pieces. Savory and spicy taste depending on the marinade. Served in a sandwich.

Grilled lamb meat, known for its pronounced flavor and tenderness. Served hot in bread.

Chicken preparation, often breaded or marinated differently from classic chicken kebab. Crispy or tender texture depending on cooking.

Turkish minced meat meatballs, grilled. Seasoned with spices and herbs. Soft texture and rich taste.

Spicy minced meat skewer, grilled over wood fire. Piquant and smoky flavor. Popular Turkish specialty.

Spicy sausage made from beef and lamb. Piquant taste and firm texture. Often served grilled.

Grilled beef burger patty. Simple and hearty. Served in a sandwich with toppings.

Poultry slice (usually turkey or chicken) seared on the griddle. Tender and lean. Lightly seasoned.

Breaded meat stuffed with cheese and ham. Crispy on the outside, melting on the inside. Rich and comforting.

Classic sandwich with a burger patty in a round bun. Served with raw vegetables and sauce.

Vegetarian sandwich with fried chickpea patties. Crispy and flavored with herbs. Served with vegetables and sauce.

Hot sandwich grilled in a white Italian bread. Crispy and flattened. Melting filling, often with cheese.

Complete menu with a sandwich of your choice. Ideal for a quick and balanced meal.

Menu including a grilled panini with a side. Hot and crispy meal.

Menu with an 'American' sandwich (usually a burger patty and fries in bread). Very hearty.

Grilled kebab meat platter. Served with sides like bulgur, fries, and salad.

Grilled chicken pieces platter. Savory and light. Served with various toppings.

Grilled lamb meat platter. Rich and distinctive taste. Served with rice or fries.

Chicken prepared 'chika' style or breaded platter. Served generously with sides.

Grilled lamb chops. Tender meat on the bone. Served hot with sides.

Assortment of several grilled meats. Ideal for tasting everything. Served with sides.

Turkish meatball platter (Köfte). Grilled and juicy. Served with sauce and sides.

Spicy Adana skewer platter. Flavorful grilled minced meat. Served with bulgur and vegetables.

Grilled merguez sausage platter. Spicy and colorful. Served with fries or rice.

Beef burger patty platter. Simple and nourishing. Served with fries and salad.

Grilled poultry escalope platter. Tender white meat. Served with classic sides.

Classic Turkish dish consisting of fried eggplant stuffed with onions, garlic, and tomatoes. Served cold or at room temperature. Melting and rich in olive oil.

Refreshing preparation based on thick yogurt, chopped cucumber, and garlic. Similar to tzatziki. Eaten as a cold soup or dip.

Fresh salad of diced tomatoes, cucumbers, onions, and peppers. Dressed with olive oil and lemon. Crunchy and light.

Creamy chickpea puree with tahini (sesame paste), lemon, and garlic. Mild flavor and creamy texture. Eaten with bread.

Complete vegetarian platter. Mix of cooked vegetables and starches. Hearty and meat-free.

Large salad made with seasonal vegetables. Fresh and healthy.

Thin dough flatbread topped with a mixture of minced meat, vegetables, and spices. Baked, thin, and crispy. Often rolled with lemon and parsley.

Portion of fried potatoes. Golden and crispy. Classic side dish.

Breaded chicken pieces served with fries. Popular with children and for light appetites.

Tray of fries topped with kebab meat (or other meat of choice). Rich and filling.

Chef's daily special. Varies according to ingredients and the day's inspiration.

Oriental pastry made of layers of phyllo dough, crushed nuts, and sugar syrup. Sweet, crispy, and melt-in-your-mouth.

Creamy Italian dessert with coffee and mascarpone. Sweet and smooth.

Dessert varies according to the day's production.

Sparkling drink or juice in individual size (33cl).

Bottle of still spring water (50cl). Refreshing and neutral.

Small, strong, and concentrated coffee. Ideal for finishing the meal.