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Regional Anatolian cuisine gets a modern twist in this sophisticated lokanta. Only seasonal ingredients are used to make a selection of over 50 dishes daily, which includes salads, soups, hot and cold appetizers, main dishes and tantalising desserts. The menu varies daily or weekly, depending on the availability of the ingredients. The restaurant has an indoor capacity for 100 people, three terraces, a separate café and a shop selling gourmet goodies. Strongly recommended.
Cornucopia 49 features a review of NAR Lokanta by Andrew Finkel.
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