For this restaurant, consuming fish in its season is important because seasonal fish are healthier and tastier. The taste of fish varies according to their species, but when each fish is eaten is also extremely important for its taste. For example, the most delicious fish in January are mackerel, bluefish, and horse mackerel. In February, it's the beginning of the turbot season. In March, whiting, turbot, and mullet are the delicious and abundant fish of this month. The fish of April are red mullet, sea bass, and grouper. May is a very rich month in terms of marine life and fish. In June, tuna and sardines can be eaten. Sardines and grouper are also the most delicious fish in July. In September, swordfish and swallow are very abundant. October is one of the liveliest months of the fish season. November is the time when the flow of toric is most intense. December is the most delicious and abundant time for anchovy fish.

The cooking methods of this restaurant fill our Legendary Fish description. Some of them are grill, pan, steaming, in salt, menüyer, tandoor, and oven fish.

This restaurant, both a classic fisherman and a pioneer of innovations in the industry, offers the best king crab, the best oyster, the best lobster, vongole, mussel, scallop, sea snail, the best caviar, and the best paella in Istanbul with its menu full of surprise flavors and innovations, including a shellfish and oyster aquarium.

This restaurant offers some selected flavors from old and new tastes that contain healthy nutrition and antioxidant flavors in our salads and herbs. Some of them are Green Salad, Shepherd's Salad, Arugula-Tomato and Tomato-Onion Salad. In new tastes and flavors, there are Shrimp Salad, Broccoli Salad, and Çengelköy Salad.