Lamb Chops in Side: How to Order and Enjoy Them at Hawaii

Lamb chops at Hawaii Restaurant & Bar in Side old town come from the Turkish Specialities section and are served with rice and chips. Like all meat here they are cooked over wood fire and charcoal, and the lamb is halal-slaughtered. Order them pink for juiciness or well done for a firmer bite. Open daily 10:00–02:00.

What is on the plate

The menu describes the dish simply: Lamb chops, served with rice and chips. We will not add anything the kitchen has not written. In general, lamb chops are individual bone-in pieces cut from the rack or loin, grilled quickly over high heat so the fat crisps and the meat stays tender. How many chops come on the plate, and how they are seasoned, is something to ask your server on the night.

This page is about the dish itself. For a wider look at every lamb option on the menu, see our guide to lamb in Side.

Why the grill matters for lamb

Lamb has more fat than most cuts of beef or chicken, and that fat is where a lot of its flavour lives. Over wood fire and charcoal, the fat on the edge of each chop renders and chars, giving a smoky, slightly crisp rim around tender meat. That contrast is the whole point of a good lamb chop.

How pink should you have them?

You can ask for your preferred doneness. A practical guide:

• Pink (medium rare to medium): the most tender and juicy result; the traditional choice in much of Europe.
• Medium to well: firmer, with a more pronounced lamb flavour as the fat cooks through.
• Well done: common in Turkish home cooking and completely fine to request. The rendered fat keeps the edges flavourful.

If you are used to beef, think of lamb chops as slightly more forgiving: their fat protects them a little even when cooked further. Your server can describe each stage if you are unsure.

How to eat lamb chops

There is no wrong way, but a few habits make it more enjoyable:

• Start with a knife and fork on the meaty "eye" of the chop.
• Then pick it up by the bone. The meat closest to the bone is often the best part, and nobody at a grill restaurant will mind.
• Eat the crisp fat edge while it is hot; it softens as it cools.
• Use the rice to soak up the juices and keep the chips for in between.

What to drink with lamb chops

Hawaii is also a bar, so drinks are easy. Grilled lamb has a long partnership with red wine, since the tannins cut through the fat. If you are curious about local bottles, our Turkish wine guide explains the main grapes; ask your server what is on the list. A cold beer works well too, and the bar has alcohol-free drinks if you are not drinking. Arrive between 19:00 and 20:00 for the daily Happy Hour.

Lamb chops or another lamb dish?

The menu offers several ways to have lamb, so pick by mood:

• Lamb chops: bone-in, grilled, for people who enjoy picking meat off the bone.
• Lamb skewers: boneless pieces on a skewer, also served with rice and chips. Easier to eat, good if you do not want to deal with bones.
• Lamb casserole: pieces of lamb, tomato, onion, green pepper and garlic cooked on a clay plate in stone oven, with rice and chips. Saucy and slow rather than grilled.
• Lamb Special: listed under House Specialities without a description. It is the kitchen's own dish, so ask your server what it involves on the night.
• Mixed grills (For 2): served with rice and chips, if you want to share a selection from the grill.

Dietary notes

All meat and chicken at Hawaii is halal-slaughtered, and pork is only served on request, prepared separately. If you have an allergy or want the dish without a particular seasoning, tell your server when you order.

Practical details

Hawaii Restaurant & Bar has been in Side old town since 2000 and is open daily 10:00–02:00. Free round-trip pickup is available from selected hotels, with a paid two-way transfer from farther areas. Prices are always current on the live menu. Reserve a table or message WhatsApp +90 533 930 12 83.