In the spacious dining room inspired by the iconic Yeni Cami Mosque, Pera serves up a feast of regional specialities crafted with ingredients sourced from Turkey. Turkish chef Volcan Ince, an old hand at Mediterranean and Anatolian cooking, has adapted traditional recipes for the modern palate. Start with the Izagara Hellimli Sarma (grilled haloumi in grape leaves), a delicate, harmonious mezze served with cherry tomato salsa and pine nuts and the Sucuklu Pide – deliciously spicy cured beef sausage on flatbread served fresh from the oven. From the signature grill, the succulent Turkish sea bass with arugula and charred lemon is simplicity at its best. Wash it down with the sparkling Bodrum Garden, a refreshing cocktail of gin, elderflower liqueur, Archer’s schnapps, cucumber, lime and ginger ale.
