The signature dish and most frequently requested. Fresh pasta is hand-rolled daily, filled with creamy Obruk cheese (a Turkish regional cheese), then finished with a minimal sauce of browned butter and fresh sage leaves. The pasta is cooked to al dente and the filling is the star—not heavy or gluey, just pure cheese and technique.
Tips from diners
The menu changes daily on a blackboard. If the ravioli is available, order it. Multiple diners say order two portions per person—one is never enough.
Book through their website a few days ahead. Walk-ups have almost zero chance of getting a seat.
Desserts rotate with the seasons and chef's mood. Could be blackcurrant sorbet, a fruit tart, or something chocolate-based. All made in-house. Reviews mention the blackcurrant sorbet and napoleon specifically as standouts.
Tips from diners
Save room for dessert—even the simple ones are excellent because everything is made fresh that day.
The salad changes daily based on what's in season and available at the market. Chef Tuna sources all vegetables organically, so quality varies with the season. It's not a supporting player—it's a course in itself, showcasing the organic produce.
Tips from diners
Order the salad to start. It's fresh, generous, and worth eating alongside the pasta.
The restaurant operates without a fixed menu. Chef Tuna looks at what arrived fresh that morning and builds the day's pasta around it. This could be squid ink pasta with seafood, pumpkin ravioli, or an entirely different creation. It's the restaurant's philosophy made edible.
Tips from diners
Ask what's special today—that's the only way to know. Each day is different. Come back multiple times to try everything.
Another daily special that's frequently on the menu. The ragu is made the night before, simmered for hours to develop flavor. The pasta is made to order in the morning and cooked to exactly al dente. The combination is elegant and comforting.
Tips from diners
One of the regular menu items. Pairs beautifully with the daily salad and a simple drink.
Fauna opened in 2003 as a hyper-focused Italian restaurant run by Ibrahim Tuna, a former news photographer turned self-taught chef. The restaurant operates by a strict philosophy: only lunch service, only five days a week, only one pasta machine in an open kitchen, only 24 seats arranged at long communal tables. Chef Tuna prepares fresh pasta and sauces every morning from scratch using organic ingredients. The menu is written on a blackboard each day—no à la carte, no reservations, only online booking through their website.
Lunch service only, 12-3 PM, closed Sunday and Saturday. No à la carte menu—only what's on the blackboard each day. Book online only, no walk-ins or phone reservations.
Book 3-5 days ahead on their website. The restaurant fills completely even in off-season. You need genuine luck to get a table.
You'll sit at a communal table with strangers. It's not a private dining experience—conversations happen between tables. Either embrace it or choose a different restaurant.
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