Start with skewered shrimp and also a crunchy salad, but be sure to get the sea bass en papillote, cooked in parchment paper with tomatoes around the charcoal grill. Lunch only. The restaurant is open considering the fact that 1960 in the posh Nişantaşı district and has preserved a gradual https://maps.app.goo.gl/J9vM1gfVjHPBzvpp8