Fodor's Travel

"The menu consists mainly of small plates that offer innovative flavor combinations, as in sweet-and-sour kısır (tabbouleh) made with a sour-cherry infusion or spicy."

Colman Andrews

"Absolutely not to be missed, though, is the spicy Antep sucuk, or sausage, flavored with garlic, walnuts, and red Antep pepper and what must be another dozen spices, all perfectly in balance."

Fodor's Travel

"The menu consists mainly of small plates that offer innovative flavor combinations, as in sweet-and-sour kısır (tabbouleh) made with a sour-cherry infusion, or spicy, rustic sucuk sausage with walnuts and served on top of a barlotti bean puree."

Colman Andrews

"The Best Things We Ate in 2014: Yeni Lokanta-Bar- Dried eggplant manti (like tiny ravioli) in yogurt sauce at Yeni Lokanta, Istanbul — almost impossibly intense in flavor."

FOUR Magazine

"Dried aubergine stuffed manti dumplings with Antiochian yoghurt sauce, rounded it off with Turkish coffee and mastic. Delicious!"

Tuba Satana

"Spicy Antep sausage with walnuts and luke warm barlotti bean purée, Cevizli Antep sucuğu, ılık barbunya püresi, was one of the best sucuk I tasted for a long time. Made specially at Antep, the meat is not shy from spices and walnut, it is chunky and the meat is from Antep, no need to say more, the best!"

Sarah Gilbert

"Try his own-recipe sucuk sausage."

The Guide Istanbul

"From a simple salad of light green spinach and lambs lettuce leaves with sweet red curves of halved strawberries and cherries, topped with sumac yogurt, to the exceptionally soft, Gaziantep cevizli sucuk (spicy sausage with walnuts from Gaziantep) resting on a bed of bean purée, the expert selection and construction of flavors shines throughout."

Sarah Gilbert

"Try his own-recipe dried aubergine-stuffed manti dumplings with Antiochian yoghurt sauce."

Jay Cheshes

"Vegetable manti so juicy they're like Turkish soup dumplings."