Quzu Ocakbaşı · Ocakbaşı grill in Bostanlı, Alaçatı and Etiler
Signature plates
Our picks from the grill and the cast-iron pan.
Adana Kebab
Spicy hand-minced lamb kebab on lavash with charred pepper and tomato.
Lamb Tenderloin in Butter
Finished with butter in a cast-iron pan.
Lamb Chops
Price per piece.
Beef Tenderloin Slices
Aubergine Kebab
Aubergine and minced meat grilled on skewers.
Hünkâr Beğendi with Lamb Cubes
Lamb cubes on smoked aubergine purée with milk and cheese.
Beyti Wrap
Kebab wrapped in lavash with yoghurt and butter sauce.
Mixed Kebab on Smoky Ezme
Minced and cubed lamb on a purée of charred tomato and pepper.
At the grill
At an ocakbaşı the meat is cooked over the fire right in front of you. The best-loved cuts of lamb and beef go on skewers or into cast-iron pans and come to the table with lavash, charred peppers and tomatoes.
See the main courses
By the embers, at a long table
Explore the menuThe meze counter
Dips, olive-oil dishes, Antep-style stuffed vegetables and cheeses. Where every rakı table begins.
Our branches
Bostanlı and Alaçatı in İzmir, Etiler in İstanbul.
Blog
All posts
What is Ali Nazik and how is it made?
Smoked aubergine, garlic yoghurt and meat on top. A classic of Gaziantep cuisine, with minced and cubed versions.
Choosing mezes at an ocakbaşı, from cold dips to hot starters
How many mezes to order and which ones go together? A guide to balancing cold mezes, hot starters and the main course.
What is küşleme and which part of the lamb is it?
Küşleme is the tenderest cut of the lamb. Where it comes from, why there is so little of it and how it is cooked over the grill.
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