This traditional wood-fired oven allows us to embrace time-honored cooking methods — bringing a perfect texture and a distinct aroma to the dishes we prepare with locally sourced ingredients.

Each morning, carefully fermented sourdough meets the wood fire of our stone oven — transforming into loaves with crisp crusts and rich, deep flavor.

The long fermentation process brings complexity, making these breads a cornerstone of our table.

 Whether dipped in olive oil or paired with the region’s natural cheeses, they offer a truly distinctive taste experience.

Refined Flavors, Shaped by Wood Fire

Our stone oven also brings out the best in our hand-stretched pizzas and traditionally prepared lahmacun — both crafted with balance, care, and respect for authentic techniques.

Each pizza is enriched with naturally made tomato sauce, aromatic herbs, fresh cheeses, and our signature olive oil, offering a refined expression of Northern Aegean flavors.