Which fish is which?

Our menu lists the fish by their German and Turkish names. Here is a short guide to help you choose.

Anchovies · 12,90 €

Small, full-flavoured fish, best known in Turkey as the Black Sea’s winter fish. Fried whole and usually eaten bones and all.

Sea bass · 18,90 €

Mild white flesh and few, large bones. A good choice if you are ordering a whole fish for the first time.

Sea bream · 17,90 €

Firm, juicy flesh with a slightly sweet taste. Grilled, it is a classic of Turkish fish cooking.

Bluefish · 20,90 €

Rich, slightly oily fish with lots of flavour. In Istanbul lüfer is especially loved in autumn.

Atlantic bonito · 20,90 €

A relative of mackerel with dark, firm flesh. Juicy from the grill, best with onions and rocket.

Red mullet · 20,90 €

Small reddish fish with fine, aromatic flesh. Usually served pan-fried.

Horse mackerel · 15,90 €

Small shoaling fish. Fried until crisp, it is a typical dish on the Turkish coast.

Mackerel · 15,90 €

Savoury, juicy fish with plenty of natural oils. Especially aromatic from the grill.

Whiting · 15,90 €

Very tender, mild flesh. Fried, it is a good fish for children too.

Gurnard · 15,90 €

Firm white fish with a large head. In Turkey it is also popular for soup.

Trout · 16,90 €

Freshwater fish with fine, mild flesh that comes away easily from the bone.

Turbot

A prized flatfish with firm white flesh. Priced by weight, ask at the counter.

What we have today depends on the catch. Ask at the counter, we are happy to help.