The signature dish of the house — lamb chops that have developed a slight crust from the coal fire while the interior stays pink and juicy. Reviewers across multiple platforms consistently cite them as the reason to book weeks in advance.
Tips from diners
Book at least a week in advance — this place fills up fast and walk-ins rarely get a table within hours.
Sit near the grill to watch the chops cook — the charring process is half the appeal.
The tart pomegranate molasses dressing gives this salad its distinctive bite — it cuts through the richness of the grilled meats perfectly. Diners often order this first to set the stage for the lamb.
Tips from diners
Order it before the meat arrives — it clears the palate for the lamb.
Thin liver slices wrapped in grape leaves and charred on the grill, seasoned simply with salt and pepper.
Tips from diners
An affordable way to experience the grill — the liver picks up fantastic char.
Spiced minced lamb kneaded with onions, garlic, and chili, molded onto flat metal skewers and cooked over charcoal.
Tips from diners
Ask for the spicy version — the default is quite mild.
Cubed lamb marinated and threaded onto metal skewers, cooked over the open coal fire.
Tips from diners
Ask for two skewers — a single one goes fast once you start eating.
Founded in 2006 by grill-master Zübeyir, this ocakbaşı sits around an open coal fire where diners watch lamb chops and kebabs sear. The gavurdağı salad with pomegranate molasses has become canonical, and locals book weeks ahead for the lamb skewers.
Book your table at least a week ahead — the locals book months in advance, and walk-ins are rarely seated.
Come on a weekday if possible — the weekend crowds are intense, and the service slows significantly.
The ocakbaşı setup works best with groups — you can share mezes and compare the different grilled items.
Request a table near the grill area where you can see the chefs work — it enhances the whole experience.
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