Infused with the soul of Istanbul. Distilled in the heart of Copenhagen
Handcrafted private feasts and corporate gatherings
Infused with the soul of Istanbul. Distilled in the heart of Copenhagen
Half-baked words. Hardboiled memories. Steamed expectations.
Handcrafted private feasts and corporate gatherings
Half-baked words. Hardboiled memories. Steamed expectations.
As a chef whose stories and roots are all tied to Istanbul, I migrated to Copenhagen in 2022. I’ve been in the kitchen since I could skillfully roll vine leaves – around 7 years old. The flavors and recipes in my memory, the culture and traditions I carry, are always with me. I cook, write, draw, research, and share around a table—to not forget what makes me who I am.
Every dish I prepare at Kavata, every table we share, is a journey back to my roots—a way to remember and honour my essence while living in my second home, Copenhagen.
My menus are inspired by the rich culinary heritage of Istanbul, where I was born and raised, and the diverse food culture of Anatolia.
At Kavata, I let the seasons in Denmark guide the ingredients, adapting where it feels right while preserving the essence of each dish. So be ready if I swap vine leaves for linden leaves—some things are meant to be reimagined, while others must remain just as they are.
Your home or company? If not, we can help find the right venue for your specific occasion
We have some great starting points in our example menus. See below...
Together we make it truly unique and yours
With the same consistently high quality no matter which option you pick
We can take care of everything or just deliver the food - it's your choice!
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Imagine standing right in the heart of Turkey, and with each step, the breakfast tables change from the south to the west, from the east to the north. The olives and greens of the Aegean, the butter and honey of the Black Sea, the spicy peppers and spices of the Southeast, the white fresh cheese and clotted cream of Thrace, the olive oil and vegetables of the Mediterranean, the fresh bread and cheese of Eastern Anatolia…
Kahvaltı, or “kahve-altı” (literally “under coffee”), is the meal eaten before coffee. Later black tea replaced coffee, but since childhood, this food ritual has always been my favorite, and while living in Istanbul, it felt natural for me to draw inspiration from all these regions and their unique traditions.
Butter
Smoked whipped butter, sun-dried tomato, lemon thyme
Börek
Housemade phyllo dough, ground beef, pine nut
Poğaça
Sesame bun with havarti and dill, chili jam
My mother’s recipe, made with love and a lot of butter!
Olive Salad
Olive, walnut and spinach with grilled bell pepper dressing
Inspired from Southeastern region of Turkey
Tomato
Confit tomato, wild thyme, purslane with real pomegranate sauce
Turkish Jam & Cheese
Quince or orange jam, goat cheese, roasted hazelnut
Sucuk
Housemade Turkish sausage and yoghurt with fried capers with cumin crisp
Egg
Ramson marinated eggs, radishes and chili sauce
Menemen
Tomato, caramelized onion, fresh oregano dish with 65C egg
The menu includes Turkish tea and an endless fresh bread basket.
Menus are subject to change due to seasonality and product availability.
From generation to generation… This is how it has evolved—the irresistible mantı, sarma, dolma, köfte, and so much more. Perhaps even those perfected recipes we’ve never truly heard… Most often passed from mother to mother. And if you were lucky enough to have a generous master, keen ears and diligent hands, one of them may have become yours.
Just as in the old days, with the hope of passing the torch of our kitchen to the next generation, we have designed a menu—a tribute to the recipes hidden in mothers’ secret drawers, now finding their way to your table.
Lavaş & Butter & Cheese
Flat bread, creamy roasted tomato butter, goat cheese
Fındık Lahmacun
Flatbread with spicy ground beef, pickled chili pepper
Fried İçli Köfte
Bulgur filled with spicy ground beef, creamy tomato soup, learned from a mother from Adana, Southern Turkey
Dried Eggplant Dolma
Eggplant filled with spicy rice, parsley, pomegranate sauce, yoghurt
Learned the technique from a neighbour who is from Hatay, the eastern coast of the Levantine Sea
Huriye´s Mantı
Fried beef dumplings, warm yoghurt sauce, brown butter
My twist on my moms secret manti, origins from Eskişehir, northwestern Turkey
Braised Short Rib
Cooked with almond, dried plum, molasses
Turkish Rice
Butter, butter and butter.
Danish Baklava
80% less sugary, served with pistachio cream
The menu includes endless fresh bread basket.
Menus are subject to change due to seasonality and product availability.
“What will happen to Turkey?”—a phrase that sparks debate at the Meyhane (tavern) table, where gossip, longing, anger or love for anyone and anything fills the space. A place scented with the aniseed aroma of raki, perhaps the only drink that compels one to set a table for itself.
Let’s put aside the rules, the origins, the sailors who brought it to Istanbul, how it wrapped Turkey in its embrace, the shape of its glass, and how many times it is tapped for a toast, leave it to be whispered later about all of them. However, the table that brings people, is woven with the spirit of togetherness and camaraderie.
I designed this menu in honour of the friends I’ve shared a table with. Featuring cold and hot mezes meant to be shared, reflecting the richness of both land and sea, with seafood taking center stage. Through the echoes of a harbour where cultures, stories, and flavours have met for centuries.
Turkish Pickles & Flatbread
Mixture of different pickles, round flatbread
Cured Fish
In olive oil with radish, chervil and red onion
Made of rainbow trout or atlantic bonito, inspired from Lakerda
Ingrid Pea Hummus
Danish local peas with confit tomato and crispy chili oil
Cacık
Smoked yoghurt, cucumber, brown butter and green dust
Fuego Bean Fava
Danish local beans, red onion, cinnamon, fennel with fried capers
Celeriac
Olive oil braised celeriac with roasted almond
Börek
Handmade dough, havarti, nettle
Shrimp & Sucuk
Shrimp cooked with Turkish sausage
Mackerel
Fried mackerel with caramelized onion, pickle sour apple
Inspired from Mackerel Dolma
Tahini & Apple
Tahini mousse with linden syrup braised rhubarb, cardamom crumble
The menu includes endless fresh bread basket.
Menus are subject to change due to seasonality and product availability.
I see Istanbul as a mythical, insatiable creature—one that devours languages, traditions, and identities, digesting them into its many-layered, romantic soul, pulling you into its depths with a new identity and fresh roots. A city filled with the aromas of hundreds of different cuisines, each carrying the memory of another land… A vast metropolis, yet at times, as intimate as a village.
Everyone tries to make sense of its chaos, its past, and its future. But I am drawn to the ever-evolving culture of its food—the flavors embraced, resisted, later adored, or lost to time. Street food is Istanbul’s reflection, and through it, I seek to reshape the perception of Turkish cuisine. Let’s meet around a table and rediscover it together!
Çiğ Köfte
Beef tartare kneaded with spices, chicken skin, endive, romain salad
Danish Blue Mussel
Fried mussels, seaweed Turkish tartar sauce, lemon
Balık & Ekmek
Grilled mackerel, chili sauce, seosanal pickle and pickle juice
Radish Salad
Mixture of different radishes
Köfte & Piyaz
Meatballs, tahini sauce, wild garlic oil served with braised white bean salad, whipped yoghurt and fried pickled pepper
The legendary recipe of my father’s mom!
Kazandibi
Caramelized milk with sour cherry sauce
The menu includes endless fresh bread basket.
Menus are subject to change due to seasonality and product availability.
Looking for a dining experience tailored just for you? Our Personalized Menu lets you decide what’s on the table. Whether you have a favorite dish in mind, want to explore the rich flavors of Turkish cuisine, or crave something more adventurous—like crispy fried liver or slow-cooked brain—we’re here to craft a menu that’s bold, exciting, and entirely yours. Tell us what you love, and we’ll bring it to life.
3, 5, 7, 9, 11 Dishes
The choice is yours.
Pick items from any of the other examples or let us create a special menu that fits your needs.
We can recreate your favourite recipe from your grandma or a dish you remember from travels in Turkey.
Menus are subject to change due to seasonality and product availability.
Once, a tomato-shaped greenish pepper crossed the seas, carrying the promise of new flavors to unfamiliar lands. It was small yet revolutionary, a symbol of how food weaves its way through history, transforming cultures along its journey. They called it KAVATA—but in our interpretation, it turns blue, and is stuffed with promise of reinvention and creativity.
At KAVATA, we embrace this spirit of transformation. Through our immersive Turkish food experiences, we bridge past and present, tradition and innovation, inviting you to taste a story centuries in the making.
After three years, I had a huge realization: The most meaningful thing in life is simply sitting at a table with the people you love for hours. Look, I’m not talking about food. It doesn’t really matter what you eat. What matters is sitting there for hours, looking into someone’s eyes, truly talking. Pure, unfiltered, minimalist conversations…
NOSTALGIA. MEMORIES. FOOD. DREAMS.
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