Menu

Dried aubergines and peppers stuffed with flavourful seasoned rice.

Spicy walnut and red pepper dip with pomegranate molasses.

Grilled aubergine dip with yoghurt and tahini.

Fruity and spicy date-curry dip.

Fine Turkish white cheese.

Puréed chickpeas with tahini, garlic and olive oil.

Creamy yoghurt speciality refined with fresh dill, garlic and a delicate buttery note.

Creamy yoghurt dip with cucumber, garlic and mint.

Assorted pickled vegetables.

Creamy yoghurt speciality topped with fiery hot chillies in melted butter.

Fried pointed peppers served with garlic yoghurt.

Fried hot pointed peppers served with garlic yoghurt.

Mixed starters platter: Cacık, Muhammara, Hurmalı Köri Mezesi, Mütebbel and Atom.

Homemade bulgur dumplings filled with seasoned minced meat (2 pieces).

Warm hummus with fried Turkish cured beef, butter and pine nuts.

Homemade crispy pastry rolls filled with cheese.

Prawns in garlic butter, served in a clay pot.

Classic Turkish butter rice.

Savoury seasoned bulgur.

Crispy golden French fries.

Antalya-style white bean salad with sesame dressing.

Finely chopped tomato and walnut salad with pomegranate molasses.

Fresh mixed salad with onions, tomatoes, cucumbers and a homemade dressing.

Small fresh side salad.

Traditional Black Sea-style flatbread, freshly baked in the stone oven, topped with melted cheese and egg.

Traditional Black Sea-style flatbread, freshly baked in the stone oven, topped with finely seasoned minced meat and egg.

Traditional Black Sea-style flatbread, freshly baked in the stone oven, topped with Turkish white cheese and fresh herbs.

Lamb shoulder on the bone, braised for hours until butter-tender, served on traditionally seasoned aromatic oriental rice. Our homemade reduced lamb jus (Et Suyu) is served separately.

Creamy white bean stew with fine Turkish cured beef, served in a clay pot (choice of butter rice [G] or bulgur [A]) – Cello’s favourite dish.

Homemade Turkish dumplings with garlic yoghurt and paprika butter – Cello’s hometown speciality.

Tender beef fillet on crispy potatoes with a buttery, spiced tomato and pepper sauce and garlic yoghurt.

Clay-pot braised beef with vegetables, traditionally baked in the oven under a pastry crust (choice of butter rice [G] or bulgur [A]).

Tender braised leg of lamb served in a clay pot (choice of butter rice [G] or bulgur [A]).

Spicy pan-fried chicken breast with vegetables (choice of butter rice [G] or bulgur [A]).

Tender pan-fried chicken breast with vegetables in a creamy sauce (choice of butter rice [G] or bulgur [A]).

Traditional Turkish mixed grill with lamb chop, köfte, chicken breast and slow-cooked lamb (choice of butter rice [G] or bulgur [A]).

Turkish meatballs on flatbread with a buttery, spiced tomato and pepper sauce and garlic yoghurt.

Turkish meatballs with sumac onions (marinated red onions), grilled tomato and green pepper (choice of butter rice [G] or bulgur [A]).

Lamb chops with sumac onions (marinated red onions), grilled tomato and green pepper (choice of butter rice [G] or bulgur [A]).

Grilled chicken breast with sumac onions (marinated red onions), grilled tomato and green pepper (choice of butter rice [G] or bulgur [A]).

Salmon fillet glazed with teriyaki sauce, served with mashed potatoes and green asparagus.

Braised aubergines with peppers, tomatoes, onions and garlic.

Mixed vegetables in a delicately seasoned tomato and garlic sauce, prepared our way – Cello’s favourite vegan dish.

Crispy-coated deep-fried ice cream.

Traditional oven-baked rice pudding.

Cold baklava with milk, chocolate and cocoa.

Yoghurt with nuts and honey.

Fresh seasonal fruit (for 2–4 people).

Daily changing selection of fresh homemade cakes. Please ask our staff about today’s selection.