Koç Ocakbaşı

Where the grill sits closest to the table. Meat cooked over coals in the ocakbaşı tradition; the order goes not to a kitchen but to the man across from you.

A garden laid out among linden trees on a thousand square metres of ground. Though it sits in the middle of the district, the trees cut off the street and the space works like somewhere apart from the city.

The kitchen follows the Adıyaman line: beside meze and kebabs the signature dish is hıtap — marinated meat baked in flatbread in a stone oven. Through the summer service moves outdoors entirely, and in winter the indoor room comes into use. The size of the garden makes this the portfolio's largest open-air venue.

It shares a complex with the restaurant line in the district and is the most recent ocakbaşı the holding has opened in this area. It is the only brand named for a regional kitchen: while the portfolio's other rooms keep to the Istanbul line, this one carries its own source and builds its menu around it.