AY
AY is where the primal meets the refined. A fire-led dining experience shaped by the wild coast, ancestral memory, and a deep reverence for the land. Here, cooking begins with flame and feeling. Everything is touched by smoke, salt, and the patience of slow fire. Old ways guide the hands, but instinct leads the flavour.
The ingredients are local, seasonal, and honest. From aged fatty tuna and wild-caught lobster to lamb’s liver steak and whole-roasted kid goat, each dish is rooted in ritual, but alive with surprise.
Wood-fired seafood platters, bottarga, smoky tarama, salt-baked prawns, and foraged herbs meet nose-to-tail meats cooked low and slow over embers. Mezze is plentiful, pickled and charred. Sauces echo forgotten Anatolian rituals, finished with bursts of lemon, vinegared fennel, and local olive oil.
This is a return, not to the past, but to something essential. A table where stories burn slow, and every bite carries the warmth of the fire.
AY is the raw poetry of the Aegean, spoken in flame.

Search