Tasting Menu

Aegean Herbs Immigrant Fish Kibbeh Muhlama
Tokat Sausage Steak Tartar Lamb and Bulghur Dessert from 7 Regions

We have selected a variety of tastes for you, having explored the 13.000 years of history of Anatolia. All have a story to tell and a pleasure to taste.

Tonight we will take you through a journey. You will be hosted at Alancha but you will be a guest to more than one table.




Black Sea


Central Anatolia

We will start with the Aegean, where the table is dominated by raki and vegetables cooked in olive oil “Hoping that our worst day should be like this”.

Then will come Marmara, where you will be the host of immigrants, with their recipes for migrant fish crossing the sea of Marmara, with the inheritance of their culture after all the wars they’ve lived through.

You will be aware that you have landed in the Mediterranean, from the smell of the spices.

It is now time to sit at the floor, as they do in the Black Sea and share the mihlama from the middle of the table.

With all our respect to Klaus Schmidt, we will visit Göbeklitepe, where the civilisation was born wandering around the wheat barns.

At last, we arrive at the Centre Of Anatolia. Famous with its rich tables, accompanied with lamb and bulgur.

Before you leave the table,
we will try to express our gratitude
with a cup of coffee.

Sea Bass

Wild purslane, İskenderun shrimp ravioli, calamari, parsley oil

Alancha Menu Chef ‘Deniz Temel’

Inspired by Anatolian culture and heritage.


Double roasted chickpeas & carob, vanilla vodka, boza, cinnamon

2014 Turasan Merlot

Kapadokya / Nevşehir

Wine Menu

From The Anatolia's vineyards