For the Edinburgh August festivals we set aside the long menu and cook four meze platters — hot, vegetarian, vegan and dip. No fuss. Walk in, sit down, share.
Hoş Geldiniz · Welcome
Just steps from Edinburgh's Royal Mile, we cook the way our grandmothers did — with patience, with butter, beneath the same blue-and-burgundy tiles that watched empires come and go. Twenty seats. One open kitchen. During August the room fills fast and empties fast, so the kitchen keeps it simple: four platters, built to be shared between two, ready in minutes, timed around your show.
The Sofra
All platters served with warm bread & a fresh herb salad
HotGrilled Hellim
Slow grilled real Cypriot goat's milk halloumi cheese
Kiremit Kofte
Sumptuous beef meatballs; oven-baked in a rich tomato sauce
Chicken Shish
Cubes of special marinated & grilled chicken in lemon & olive oil
Lamb Musakka
Succulent layers of aubergine, courgette, tomato & potato, with lamb mince covered in a creamy white sauce; sprinkled with cheese
VegetarianMuska Borek
Spinach, feta & onion in lightly baked filo pastry
Feta Peppers
Sliced bell peppers grilled with feta cheese, herb & spice filling
Musakka
Succulent layers of aubergine, courgette, tomato & potato; in a creamy white sauce, sprinkled with cheese
Falafel
Chickpeas, white beans, garlic, celery & sesame seed patties
VeganPatlican
Aubergine cooked in tomato sauce with onion & hint of cinnamon
Enginar
Artichoke hearts in a light vinegar, oregano & olive oil
Dolma
Vine leaves stuffed with spice, rice & everything nice
Zeytin
Black & green olives, matured in an herb & lemon dressing
ColdHumus
Classic dip of chickpeas, garlic, lemon & tahini
Ezme
Delicious vine tomatoes with garlic, toasted cumin, chilli & parsley
Cacik
Strained yoghurt with cucumber, garlic, virgin olive oil & mint
Haydari
Dip of chargrilled aubergines combined with garlic, virgin olive oil & yoghurt
To Finish
A selection of traditional Turkish sweets made with layers of filo pastry, nuts and syrup.
Delicious cubes of mixed Turkish Delight.
Traditional Turkish coffee served black.
Refreshment
Pot of freshly brewed mint leaves
With cinnamon and hibiscus brewed tea
Camomile, peppermint, lemon ginger
Pomegranate, peach, orange, apple juices
Coke, Diet Coke, Sprite, Fanta
Still Water, Sparkling Water
BYOB Policy
While we are an alcohol-free establishment, we invite you to complement your meal with your own favorite drinks. A small corkage fee applies: £4 per bottle of wine & £0.50 per beer (bottle or can).
Festival Hours
Dates
7 — 31 August 2026
Four weeks of festival service
Open
Daily · 12:00 — 23:00
Kitchen closes at 22:15
Seating
Walk-ins
Welcome during the festival