Istanbul · Est. 2019
Twelve courses.
One story.
Your seat is waiting.
A long table under fig trees. Twelve courses tracing each ingredient back to the Anatolian soil it grew in.
Every ingredient
has a name.
We trace each component of your meal back to the farmer, the field, and the season it came from. This is not a menu — it is a map.
Becomes our sourdough pide, baked on stone each morning.
Becomes mercimek çorbası — slow-cooked with dried mint and lemon.
Becomes baklava — cracked the morning of your meal, never before.
Becomes the second course — hand-shaped, fired in our clay oven.
Becomes kaymak — churned from buffalo milk, served with wild honey.
Becomes cağ kebabı — lamb grazed at altitude, smoked over applewood.
Becomes the finishing dust on our meze — sharp, floral, irreplaceable.
Becomes the table itself — we dine beneath these trees.
"Each course arrives when it is ready, not when the clock says so."
Dinner unfolds over three to four hours. The table is yours for the evening. We ask only that you arrive hungry and leave unhurried.
Kaymak & Wild Honey
Kars buffalo milk · single-comb honey from Artvin
Pide with Burnt Butter
Konya stone-milled wheat · morning-baked
Black Lentil Soup
Diyarbakır lentils · dried mint · preserved lemon
Beet & Walnut Meze
Bursa beets · Yalova walnuts · aged tulum cheese
Smoked Eggplant
Antakya purple · charred over vine wood · pomegranate
Cağ Kebabı
Erzurum highland lamb · applewood smoke · flatbread
Sumac-Braised Short Rib
Şanlıurfa sumac · 48-hour braise · pickled onion
Tahini Spiral
Gaziantep sesame · slow pour · sea salt from Tuz Gölü
Herb Salad
Market greens · pomegranate molasses · toasted pine nuts
Aged Tulum Plate
Cave-aged 90 days · Erzincan valley · fig preserve
Baklava
Gaziantep pistachios cracked this morning · clarified butter
Turkish Coffee & Lokum
Single-origin Yemeni beans · rose-water lokum
Menu changes with the season. Dietary accommodations available — note at reservation.
Heard at the
long table.
The black lentil course alone was worth the flight from London. I have eaten at three-Michelin-star restaurants this year. Sofra is the only meal I am still thinking about.
"The black lentil course alone was worth the flight from London. I have eaten at three-Michelin-star restaurants this year. Sofra is the only meal I am still thinking about."
— Priya Mehta"We brought our team of fourteen here instead of the usual steakhouse dinner. By the third course everyone had put their phones away. By the twelfth, we were a different team."
— Tarık Yılmaz"I collect meals the way other people collect art. The Gaziantep pistachio baklava at Sofra — cracked that morning, as they promise — is a masterpiece I would return for."
— Camille Fontaine
Bağlarbaşı Sokak 14, Arnavutköy
Istanbul · Thursdays through Sundays
Seating begins at 19:30
No service charge. No hidden fees. Price includes all twelve courses, water, and bread service.
The table is set.
We are waiting.
Tables seat 2, 4, 6, or the full copper table of 12. We accommodate dietary needs with advance notice — ask anything in the notes field.
14 guests reserved this week