NAR Restaurant offers a selection of over 50 different dishes every day, and makes a principle of using only seasonal and natural ingredients.
The menu varies from day to day or week to week, depending on the availability of fresh ingredients that are in season.
Since out-of-season vegetables are never used, the food served at NAR is both delicious and healthy. The restaurant specializes in regional Anatolian dishes, including salads, soups, hot starters, main dishes and desserts. The daily menu offers a choice of more than 50 dishes. Soups are a central feature of traditional Turkish cuisine, and soup of the day is a special feature on the menu. Varieties include green broadbean soup with herbs, served with yogurt sauce.
Salads, cold vegetable dishes and desserts are served as an open buffet. Dishes of vegetables cooked with olive oil are one of the most notable features of the cold buffet, including stuffed pumpkin flower, imam bayıldı (an aubergine dish), mung bean salad, artichokes with broad beans and seasonal wild herbs dressed with olive oil, lemon juice and sour pomegranate juice. Hot side dishes include boiled stuffed meatballs, palace-style mantı (stuffed noodles with yogurt), shrimp casserole and palace-style su böreği (layered pastry served with yogurt), while the hot buffet includes stuffed vineleaves, bean stew and lamb baked in a tandoor.
Pide freshly baked in a stone oven with a variety of toppings, including wild greens and minced meat, and Konya-style pide with a meat topping are among the restaurant's specialities.
The dessert buffet offers a wide range of delicious and freshly made puddings and pastries, including pumpkin pudding, rice pudding, fig pudding, şekerpare with poppy seeds, and above all baklava, which is made daily and has an unforgettable flavour.
The restaurant has an outstanding cellar of white, red and rosé wines made from local grape varieties. As well as well known brand names the range includes limited editions of custom-made wines.