North Aegean Shrimp

Our shrimp is deep-water pink shrimp from the Gulf of Saros and the North Aegean. It arrives shell-on, on ice, and is cleaned the same day. Because shrimp is caught by trawl, supply falls during the 15 April – 31 August fishing ban; in this period we use only previously frozen shrimp with a clear label and catch date, and we say so on the menu.

Shrimp casserole

Our most ordered hot starter: cooked in a clay pot with tomato, green pepper, garlic and butter, then gratinated with kaşar cheese. We recommend dipping your bread in the sauce.

Other ways

• Shrimp in butter: with garlic, chilli flakes and lemon.
• Grilled shrimp: large, shell-on.
• Shrimp salad: with avocado and rocket, in summer.

Shrimp contains the crustacean allergen; please share any allergy information when you book.