The Restaurant

A kitchen close to the coast.

Fire-led, seasonal, grounded in the North Aegean — the restaurant is shaped by the Aegean, the garden, and the hands behind each plate.

The Kitchen

Honest food, honest land.

At the core of TEN is a simple approach: work closely with what the land and sea offer, and let it guide the menu. Chef İsmail Çakır brings together Mediterranean sensibility with subtle Eastern influences, shaped by years of working with seasonal produce.

The menu follows the seasons — shaped by what arrives each morning from the Aegean and the garden. Sometimes embers do the work; sometimes wild Aegean herbs; sometimes nothing more than the day’s freshest vegetable. Each plate carries a sense of place — simple in form, layered in depth.

Signature Dishes

A few from the table.

The full menu lives on the printed card at your table and changes with the season. A selection of the dishes we return to again and again — shaped by the Aegean, the fire, and the land around us.

Slow-Cooked Beef Rib

Layers of delicate pistachio sponge, silky vanilla cream, and fresh strawberries, finished with crushed pistachios for a refined and balanced finish.

Seafood Orzo

Tomato-braised orzo with gulf calamari, jumbo prawns, and tender seafood, enriched with aromatic herbs and coastal Mediterranean flavors.

Heirloom Tomato Pizza

Long-braised beef rib served in a rich demi-glace with crisp potato pavé, bringing together deep flavor and elegant texture.

Pistachio Sponge Cake

Layers of delicate pistachio sponge, silky vanilla cream, and fresh strawberries, finished with crushed pistachios for a refined and balanced finish.

A lighter all-day menu is served at the Beach.
The printed menu is available in the restaurant each evening.

The Team

The hands behind each plate.

Behind every plate is a team working with quiet intensity and genuine hospitality. They are what carries the rhythm of the kitchen — the pace, the care, the sense that someone is paying attention to the small things.