We received the “Best Wine Menu in Turkey” award from Gault & Millau, one of the most prestigious gastronomy guides in the world.
We are very happy and proud to have taken our place as the “Gourmand Table – Chef Restaurant” in Gault & Millau.
We were awarded with 4 Pearls by Biblical Gastronomy Guide.
• Artichoke cooked with Olive Oil, Mashed Fava Bean, Carrot Purée (v)
• Fresh Spinach Roots cooked with Olive Oil (v)
• Zucchini Blossom filled with various spices, Zucchini Carpaccio (v)
• Aegean Sea Bass Carpaccio, Lime Sauce
• Çanakkale Beef Carpaccio, Arugula, Parmesan, Ras El Hanout Crumble, Balsamic Reduction
• Buffalo Milk Burrata, Pesto Sauce, Aged Balsamic (lv)
• ‘Urla’ Arthichoke Soup with Taragon (lv)
• Chilled Wheat Soup with Mint and Yogurt (lv)
• Aegean Fisherman Soup
• Avocado Salad, Raw Artichoke, Fresh Almond, Virgin Olive Oil and Lemon Sauce (v) (n)
• Purslain Salad with Yogurt (lv)
• Arugula Salad, with Parmesan Flakes, Mustard and Aged Balsamic Dressing (v)
• Urla Grilled Hearts of Romaine Salad, Braised Pear, Walnuts Crumbles, Blue Cheese Dressing (lv) (n)
• Grilled ‘Cyprus’ Hellumi and Asparagus Salad, Balsamic Lemon Sauce (lv)
• Sauteed ‘Göcek’ Morel Mushroom, Fennel and Green Apple Salad (lv)
• Warm ‘Kula’ Green Asparagus, Kars Gruyere, Red Beet, Lemon Sauce (lv)
• House made Dough Pouch with Fresh Lor Cheese Cheese, Sage Caramelized Pears (lv)
• ‘Göcek’ Morel Mushroom, Wholegrain Wild Black Rice, Lemon Zest (lv)
• ‘Kula’ Asparagus and ‘Göcek’ Morel Mushroom Risotto (lv)
• Swiss Chard filled with Minced Lamb and Beef, served with Yogurt
• Aegean Line Caught Wild Sea Bass, Green Curry Essence, Mango Crisp Salad, Ginger Wild Greens
• Solmon Fillet, Belluga Lentils, Julienne Zuchini
• Mediterranean Monk Fish Stew
• Pan Seared ‘Ahi’ Tuna, Market Vegetables, Lemon Soy Sauce
• Grilled ‘Trakya Kıvırcık’ Lamb Loin, Siyez Bulgur Wheat, Madagaskar Green Peppercorn Mustard Sauce
• Slow Cooked ‘Trakya Kıvırcık’ Lamb Neck, Grilled Vegetables
• Slow Cooked Beef Rib, Lemon Artisan Rice
• Dry Aged Beef Rib Eye, Sautéed Spinach, Roasted Potato, Mustard Sauce (a)
• Charcoal Grilled Fillet of Beef, Smoked Pepper Sauce, Steamed Vegetables
• Grilled Beef Medallions with Café de Paris Sauce, Home Fries
• Slices of marinated Beef Tenderloin cooked in Shish on Charcoal, Grilled Seasonal Vegetables
• Şans Kebab, Roasted Garlic Tomato Spread, Yogurt
• Finely Chopped Ground Beef and Lamb, mixed with Sans’s Secret Recipe of Spices
In the months of Spring and Summer, Sans Restaurant can serve up to 120 seated, or 250 cocktail guests in its green garden.
Fuudy, the ordering platform serving only for selected restaurants, carries out Sans Restaurant delicacies with special delivery.