A taste of Anatolia, a table for everyone.

Kebabs off the charcoal grill, pide from the oven and mezze made fresh each morning. Turkish cooking from Istanbul to Gaziantep, coming to Oracle Road.

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Opening November 2026
5931 N Oracle Rd, Suite 117, Tucson. Plenty of free parking.

Four regions, one kitchen

Cappadocia sits at the heart of Anatolia. Our menu comes from the coasts and mountains around it.

Watercolor of the Galata Tower above terracotta roofs, with a ferry crossing the Bosphorus — Galata Tower over the Bosphorus

Istanbul and the Bosphorus

Evenings by the water start with small plates and end with fish off the grill. We cook in the meyhane tradition: crisp calamari, whole branzino, and baked rice pudding from the city’s old pudding shops.

Fried Baby Calamari
Whole Grilled Branzino
Sütlaç

Watercolor of the marble Library of Celsus at Ephesus, framed by olive trees and red poppies — Library of Celsus, Ephesus

The Aegean coast

Olive groves run all the way down to the sea, and cooks reach for olive oil before anything else. Grape leaves are rolled by hand, yogurt comes with cucumber and mint, and shrimp bake in a clay dish with tomato and feta.

Sarma
Cacık
Shrimp Casserole

Watercolor of Sumela Monastery on a cliff above misty pine forests and tea terraces — Sumela Monastery, near Trabzon

The Black Sea

The green, rainy coast of the Black Sea is pide country. Boat-shaped dough is baked until the edges blister, then filled with diced lamb, chicken, or spinach and cheese.

Lamb Kuşbaşılı Pide
Chicken Pide
Spinach & Cheese Pide

Watercolor of the giant stone heads on Mount Nemrut at sunrise — Mount Nemrut at sunrise

The southeast

Adana, Şanlıurfa, Gaziantep and Diyarbakır are where Turkish food gets its fire: hand-minced kebabs over charcoal, paper-thin lahmacun, spicy çiğ köfte and pistachio baklava.