Mixed Grill in Side: One Platter, Every Classic

The hardest part of a Turkish restaurant is choosing. Şiş or köfte? Lamb or chicken? Chops or skewers? The mixed grill exists so you never have to answer — it is the "yes to everything" of Turkish dining.

What a mixed grill is

A generous board of the grill's greatest hits, cooked over charcoal and served for two people (though it has fed determined solo diners). Instead of betting your whole dinner on one dish, you sample the repertoire — a bite of skewer here, a köfte there, and the argument about "whose order was better" never happens.

Who should order it

• First-timers — it is a guided tour of Turkish grilling on one plate.
• Couples who share badly — everything is already shared; peace is structural.
• The undecided — if you have read the menu-word guide twice and still cannot pick, this is the pick.

How to round out the table

Start with the mixed meze plate and warm bread. Add a Season's salad or Greek salad for freshness against the smoke. Drink cold Efes, Turkish red, or rakı if you are doing this properly. Finish with tea — resistance is futile.

Beyond the platter

Loved one thing on the board? Come back and order it solo — the full Turkish menu has each classic in full size, plus pot dishes the platter cannot hold, like the Testi kebab. Open daily 10:00–02:00 — reserve your table.