Restaurant Seç - Turkish Restaurant in Paris

Creamy preparation based on smoked cod roe, oil, and lemon. Iodic and smooth flavor. Enjoy spread on bread.

Thick and fresh meze based on strained yogurt or white cheese, flavored with garlic, mint, and dill. Dense texture and tangy taste.

Creamy chickpea purée mixed with tahini (sesame paste), olive oil, and lemon. A rich and flavorful classic.

Chopped salad of fresh tomatoes, peppers, and onions, enhanced with spices and chili. Fresh and tangy taste, ideal as an appetizer.

Purée of grilled eggplants reduced to a caviar, seasoned with garlic and lemon. Characteristic smoky flavor from wood-fired cooking.

Traditional shepherd's salad made of diced crunchy vegetables and crumbled feta. Fresh and light.

Spicy spread based on roasted red peppers, walnuts, and spices. Complex flavor combining sweet, savory, and spicy.

Mixture of fried or grilled Mediterranean vegetables served with white cheese. A melting and fresh combination.

Whole eggplant confit in olive oil and stuffed with a melting mixture of onions, tomatoes, and garlic. Iconic vegetarian dish served cold or warm.

Tasting platter featuring several cold starters from the menu. Ideal for sharing and discovering different Turkish flavors.

Crispy savory pastry made of phyllo dough, filled with feta cheese and parsley. Golden and crumbly.

Fried patties of grated zucchini, mixed with feta and fresh herbs. Soft interior and slightly crispy exterior.

Thin bread dough topped with a thin layer of spicy minced meat, tomatoes, and peppers. Often eaten rolled with a squeeze of lemon and parsley.

Shrimp sautéed or in a casserole with onions and herbs. A hot dish with sea flavors.

Spicy Turkish beef sausage with garlic, baked in the oven. Rich and tangy flavor, served hot.

Crispy shell made of fine bulgur, stuffed with minced meat sautéed with spices and nuts. A classic from southeastern Turkish cuisine.

Long skewer of spicy minced meat, grilled over a wood fire. Juicy and spicy meat, served with a side dish.

Tender lamb pieces served on a bed of creamy eggplant purée with cheese (béchamel). A royal dish (the 'Sultan's Delight').

Marinated and grilled lamb chops. Tender meat on the bone with a pronounced smoky flavor.

Marinated lamb cubes threaded onto a skewer and grilled. Tender and flavorful.

Marinated and grilled chicken breast pieces on a skewer. Light and golden.

Tender beef pieces marinated in a pomegranate sauce, adding a tangy and sweet note to the grilled meat.

Rich dish combining minced meat, melted cheese, and smoked eggplant, all topped with tomato sauce. A blend of melting textures.

Minced meat kebab incorporating whole or chopped pistachios. The pistachio adds crunch and a unique flavor to the meat.

Grilled minced meat, wrapped in thin bread (lavash), cut into bites and served with tomato sauce and yogurt. Elegant presentation and balanced taste.

Large platter mixing different grilled meats from the menu. Perfect for big appetites or to try everything.

Signature sweet and savory dish based on lamb stewed with honey and crunchy garnishes like corn and pistachios.

Grilled lamb meat served on a bed of spicy tomato purée. Contrast between the smoky meat and the acidic freshness of the tomato.

Traditional dish consisting of a base of eggplant purée with yogurt, topped with sautéed meat of your choice. Creamy and comforting.

Small dumplings stuffed with meat, topped with garlicky yogurt sauce and chili butter. A very popular pasta dish in Turkey.

Eggplant and minced meat gratin, covered with melted cheese. Rich, melting, and oven-browned.

Stew of various vegetables simmered or baked (usually in a clay pot). A healthy and complete dish.

Main course version of Imam Bayildi, served hot, often enriched with cheese and mushrooms compared to the starter.

Whole grilled sea bream, white and delicate flesh. Wood-fired cooking gives it crispy skin and a smoky flavor.

Fish fillet cooked with a vegetable garnish. Light and aromatic.

Iconic pastry made of multiple layers of phyllo dough, filled with chopped pistachios and soaked in sweet syrup. Crispy and very sweet.

Hot dessert made of crispy angel hair (kadaif) with a molten cheese center, all drizzled with syrup. Served warm so the cheese stretches.

Rehydrated and candied dried figs, served with walnuts. A fruity dessert rich in textures.

Turkish-style rice pudding, often baked to get a caramelized skin on top. Creamy and flavored with vanilla.

Thick plain yogurt, sweetened simply with honey or grape syrup. A simple, fresh, and digestible dessert.

Traditional Turkish ice cream with an elastic and melt-resistant texture, often flavored with mastic.

Assortment of small sweets served with coffee.

Various fruit juices. Served fresh.

Very popular traditional drink made from yogurt, water, and a pinch of salt. Very refreshing and pairs perfectly with grilled meats.

Classic sweet carbonated soft drinks.

Still or sparkling mineral water.

Non-alcoholic cocktails (Mocktails), fruity and refreshing.

Classic or house cocktails containing alcohol.

Bottled blonde beers. Efes is the most well-known Turkish beer.