One of the indispensable dishes of Konya tables, our okra soup is prepared in the traditional way using select blossom okra from Amasya. The carefully boiled blossom okra is brought together with a special soup base made from cubed meat, beef fat, onion and tomato paste. Balanced with rock salt and citric acid, its flavour leaves a refreshing, gently sour note on the palate. A regional soup that anyone wishing to experience the characteristic flavours of Konya cuisine should certainly taste.

Prepared by combining red lentils with flour carefully roasted in butter, our lentil soup offers a warm start to your table with its rich consistency, smooth texture and the incomparable aroma of butter. Containing no meat, it is also a suitable alternative for our vegetarian guests.

Coming from Konya's centuries-old culinary heritage, Furun Kebabı is prepared with a special cooking technique that demands patience and mastery. The forelegs of lamb are carefully trimmed, placed in a copper cauldron and slow-cooked in a stone oven in their own fat for approximately 6–8 hours. Thanks to this long, special cooking, the meat reaches a tenderness that separates into fibres and melts in the mouth. Served on tırnaklı pide (traditional dimpled flatbread), Furun Kebabı is one of the finest flavours of Konya cuisine with its intense meat aroma and distinctive texture. During cooking the meat loses roughly two-thirds of its weight in fat and cooking loss, which is exactly what leaves behind meat of more concentrated aroma and exceptional tenderness.

The dough of our Etliekmek, one of the most special flavours that comes to mind when Konya is mentioned, is prepared by blending at least three different flours in special proportions. Kneaded by master hands, the dough is rolled out thin and elegant. A special topping made from minced beef, tomato, onion and village pepper is carefully spread over the dough. It is then baked in a stone oven over the high heat of a wood fire, giving it a thin, crisp exterior and a balanced, aromatic character. It is approximately 90 cm long. Served on a wooden board from 1.5 portions upwards, our Etliekmek keeps Konya's traditional table culture alive in its most authentic form. Preparation time: approximately 10–15 minutes. Preparation and service times may vary depending on how busy the kitchen is.

Quality minced beef and fragrant oregano are carefully spread over specially prepared thin dough. Shaped with closed edges, our pide is baked in a stone oven over a wood fire until thin, crisp and delicious. Its plain composition allows the natural aroma of the meat and the distinctive scent of oregano to come to the fore. Prepared especially for guests who wish to taste meat and real minced beef at its most intense. Preparation time: approximately 10–15 minutes. Preparation and service times may vary depending on how busy the kitchen is.

Carefully selected beef is chopped by hand into small pieces using the traditional zırh (curved cleaver). The special mixture, blended with tomato and village pepper, is spread evenly over thinly rolled dough. Baked in a stone oven over a wood fire, Bıçak Arası is a favourite among meat lovers with its thin, crisp base and the intense aroma of coarsely chopped meat. Preparation time: approximately 10–15 minutes. Preparation and service times may vary depending on how busy the kitchen is.

Prepared by adding plenty of mozzarella over our beef Bıçak Arası mixture. The intense aroma of the hand-chopped meat comes together with the soft texture of the melting cheese. Baked in a stone oven over a wood fire, the cheese is lightly browned on top; served thin and crisp. Preparation time: approximately 10–15 minutes. Preparation and service times may vary depending on how busy the kitchen is.

Our Bıçak Arası mixture, prepared with beef, is spread over specially rolled, paper-thin dough. Konya's distinctive green cheese is then added. Shaped with closed edges, Recai Böreği is baked in a stone oven over a wood fire. Thin, crisp dough, intense meat aroma and the unique taste of the regional cheese offer a different Konya experience. Preparation time: approximately 10–15 minutes. Preparation and service times may vary depending on how busy the kitchen is.

Konya's much-loved Etliekmek topping (minced beef) is brought together with plenty of mozzarella. Shaped with closed edges, our pide is baked in a stone oven over a wood fire until the cheese melts and the dough stays thin and crisp. An ideal choice for those looking for a filling, richly aromatic flavour that combines meat and cheese. Preparation time: approximately 10–15 minutes. Preparation and service times may vary depending on how busy the kitchen is.

Generous amounts of mozzarella are added over paper-thin special dough. Shaped with closed edges, our pide is baked in a stone oven over a wood fire. The wonderful aroma of the melting cheese and the harmony of the crisp dough offer a simple yet exceptionally delicious pide experience. Preparation time: approximately 10–15 minutes. Preparation and service times may vary depending on how busy the kitchen is.

Prepared with fresh tomatoes and village pepper over plenty of mozzarella, our Vegetarian Pide is shaped with closed edges. Baked in a stone oven over a wood fire, it reaches a thin, crisp texture that preserves the aroma of the vegetables and the flavour of the cheese. A delicious and satisfying alternative for guests who prefer not to eat meat. Preparation time: approximately 10–15 minutes. Preparation and service times may vary depending on how busy the kitchen is.

Prepared by bringing together fresh tomato, village pepper and onion with sumac and rock salt, our traditional Çoban Salata brings a fresh, crisp taste to your table. Served as a portion for 2 people.

Carefully cut into thin strips, the potatoes are prepared in an air fryer with a small amount of oil, giving them a crisp exterior and a soft interior. Served with ketchup and mayonnaise. Preparation time: approximately 10 minutes.

One of the most special desserts of Konya cuisine, Sac Arası is prepared with a special dough rolled out even thinner than baklava pastry. A special blend of cream and clotted cream (kaymak) is placed between the paper-thin layers. Available in two varieties, with pistachio and with walnut, our dessert takes its name from being traditionally cooked between two iron griddles (sac). After baking it is finished with hot syrup and served. With its light structure, thin crisp layers and creamy texture, it is an ideal choice for those who prefer a dessert that is not heavy after a meal. Preparation time: at least 10 minutes.

Made by bringing carefully roasted fine kadayıf together with plenty of Antep pistachio and a special milk-based mixture, Sütlüce is one of our special desserts that you will not come across everywhere. The lovely texture of the kadayıf and the intense aroma of the pistachio are balanced by the light, milky structure. A special choice for guests who cannot give up dessert but are looking for a lighter flavour. Preparation time: at least 10 minutes.

Butter, plenty of Antep pistachio and kaymak are placed inside paper-thin special katmer dough. Carefully folded into a square, our dessert is baked until crisp and golden. Served hot, Kare Katmer unites crisp pastry, kaymak and plenty of Antep pistachio in perfect harmony. Preparation time: at least 10 minutes.

Paper-thin special katmer dough is carefully brushed with butter. Plenty of Antep pistachio and kaymak are added inside, and it is folded into the form of a rose. A special baking technique gives it a crisp exterior and a soft interior. Served hot, Gül Katmeri brings together the aroma of butter, the softness of kaymak and the intense flavour of Antep pistachio. Preparation time: at least 10 minutes.

Fıstıkzade begins with fine kadayıf shaped into a woven mat form using a special technique, then filled with generous amounts of Antep pistachio and a special mixture. It is baked until deep golden on top, giving it a crisp exterior and an interior rich with pistachio aroma. It is then finished with hot syrup and served. Especially recommended for lovers of Antep pistachio. Preparation time: at least 10 minutes.

Prepared by bringing together fine shredded kadayıf and fresh künefe cheese. Carefully baked in a stone oven, the künefe is finished with hot syrup the moment it leaves the oven. Beneath the golden, crisp kadayıf, the stretching fresh cheese meets the hot syrup to leave an incomparable taste in every bite. Preparation time: at least 10 minutes.

Made fresh daily, lightly salted, served in a copper cup.