for many years, we have been looking forward to what was going to open this beautiful pavilion. the location, ambiance and decoration are impeccable. you can easily understand that they spent a lot of time on the menu and tried to make a difference. especially cold starters are some familiar flavors, but they tried to interpret in innovative ways. açık topik (dish made of chickpeas onion currants, cumin and tahini), chickpea paste with tahini and salty yoghurt from antakya were modern verisons of the turkish cuisine’s recipes. from hot options, sliced lamb a la karsky was so so, kadınbudu (meatballs with rice dipped in egg batter and fried) was mediocre and izmir kokoreç (charcoal grilled seasoned mutton intestines) was delicious. the wine menu is rich enough for this level. we tried two different italian grapes: primitivo and negroamaro. primitivo was my favorite because so unique grape and well balanced wine. by the way, my suggestion is cold starters (especially salty yogurt and topik) and kokoreç from hot dishes. service personnel and service quality, are far from the type of restaurant they are trying to be and under the level of they should to catch. they don't know enough their menu, they even have a hard time opening a bottle of wine, and lack of kindness. 534₺ for 4 people with 2 bottle wine.