Catering
Kavata is a small kitchen with one handwriting. When you place your evening with us, it is not a department that deploys — it is the kitchen itself: the cooks, the hosts, the table.
We cook for private households and for companies, and we carry the evening itself when needed: the room, the rhythm, the table. Weddings, birthdays, the company dinner — your occasion, our handwriting.
You choose how much of the evening we carry. With staff, we arrive, lay the table, serve and clear — you are guests at your own gathering. Without staff, we deliver the food, ready for your own table. Both begin in the same place: with a conversation, never a catalogue.
Not a catalogue — four starting points from which the conversation may begin. The finished menu is written for you.
Morning as company — unhurried, generous, full of light. Stand at the heart of Turkey, where the breakfast table shifts with every step: the Aegean's olives and vegetables, the Black Sea's butter and honey, the Southeast's spiced peppers and aromatics, Thrace's white cheese and clotted cream, the Mediterranean's olive oil, Eastern Anatolia's bread and cheese.
From generation to generation… This is how the irresistible mantı, sarma, dolma, and köfte evolved. Perfected recipes, passed mostly from mother to mother. With a generous master and diligent hands, one might become yours. To pass our kitchen's torch to the next generation, we designed a menu—a tribute to recipes hidden in mothers’ secret drawers, now finding their way to your table.
"What will become of Turkey?" - The debate hums at the Meyhane table, in the scent of anise and rakı. Gossip, longing and affection weave together in genuine fellowship. In honour of the friends with whom I have shared a table, I composed this menu of shareable mezes. Fish and seafood at the centre; the wealth of land and sea — an echo of the harbour where cultures and flavours have met for
Your menu does not exist yet — we write it with you.
A few lines are enough. We read every enquiry ourselves and come back within a week — usually with a question or two and an idea.