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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.
For reservations please call:
+90 (549) 649 37 97
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.
For reservations please call:
+90 (549) 649 37 97
Yanıklar Mahallesi Muğla Caddesi No:1
Günlüklü Koyu
Fethiye – MUĞLA /TÜRKİYE
[email protected]
+90 252 440 04 00
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