Restaurant Menu

Han Soup is served two ways: in its own clear broth or creamy (terbiyeli).

Han Soup, made with beef trotters, head meat, tuzlama, vein and şırdan, is served creamy (terbiyeli).

Şırdan and tripe, finely chopped with a zırh knife, served creamy (terbiyeli) or in their own broth.

Şırdan and tripe, finely chopped with a zırh knife, served creamy (terbiyeli).

Kelle Paça Soup is made with cheek and palate meat from the beef head.

Kelle Paça Soup is made with cheek and palate meat from the beef head. Served creamy (terbiyeli).

Ayak Paça Soup is made by long-simmering beef trotter pieces with rich bone marrow.

Ayak Paça Soup is made by long-simmering beef trotter pieces with rich bone marrow. Served creamy (terbiyeli).

Made by long-simmering damar (vein), one of the most prized parts of beef tripe.

Made by long-simmering damar (vein), one of the most prized parts of beef tripe. Served creamy (terbiyeli).

A coarsely chopped soup for those who like their tripe with some bite.

A coarsely chopped soup for those who like their tripe with some bite. Served creamy (terbiyeli).

Şırdan Soup is made with finely chopped beef şırdan.

Şırdan Soup is made with finely chopped beef şırdan. Served creamy (terbiyeli).

Made from beef tendon.

Made from beef tendon. Served creamy (terbiyeli).

Chicken Soup, made with tomato paste and vegetables.

Ezogelin, a classic of Anatolian cuisine, is the top choice for lovers of tradition.

Strained for a smooth, silky texture.

Han Çorba's signature dish.

A traditional favorite, Minced Meat Pide is baked in a stone oven. Classic and traditional: paper-thin dough with crispy edges, topped with minced beef blended with tomatoes and peppers. Served on a rectangular tray with fresh parsley, lemon and sumac onions for a true neighborhood-restaurant experience.

Traditional minced meat pide with a delicious touch of kashar cheese.

Kashar cheese and egg on paper-thin dough, baked golden in a stone oven.

Tender beef, trimmed of sinew, meets paper-thin dough in a stone oven.

For those who can't decide: minced meat, diced beef, kashar cheese and egg all in one.

Made with fresh mushrooms and kashar cheese, baked in a stone oven.

Made with sucuk sourced from trusted producers.

Its crispy dough and generous topping will whet your appetite.

Fresh, carefully selected lamb hearts, marinated and cooked on the grill.

The freshest liver is selected, trimmed of sinew and grilled to perfection.

Made with 3 lamb livers, 3 lamb hearts and 3 lamb kidneys.

Odorless, tender and grilled golden brown.

An Adana classic: nothing beats sprinkling cumin and chili flakes over şırdan and eating it with your hands.

The Adana classic şırdan, tossed in butter for double the flavor.

Crispy outside, tender inside...

The classic mumbar flavor, seared in sizzling butter in the pan.

Made with minced beef, our köfte are browned outside and juicy inside.

Marinated lamb pieces threaded onto small skewers and grilled.

The balance of fat and meat, together with its sides, takes the flavor to new heights.

Its special cut lets it cook quickly while soaking up the flavor.

Its natural fat content enhances the flavor.

Lahmacun meets Adana kebab: the Han Wrap.

A delicious and practical choice: the Adana Wrap.

Finished with a buttery tomato sauce, Beyti is a classic with attitude.

Quail offers a light, balanced flavor in every bite.

Soaking up the aroma of the fire, our partridge offers an intense flavor experience.

3 köfte, 3 butterflied chicken, 3 çöp şiş and 1 Adana on a single plate.

Natural spring water with a balanced pH that won't overpower the taste of your meal.

For those looking for refreshment and natural flavor with their meal...

The famous Özerhisar flavor in its distinctive chubby glass bottle, with its natural taste...

The first choice for big tables.

For those who miss the taste of old-fashioned soda pop... Nostalgic refreshment in the legendary glass bottles of the Niğde and Beyoğlu brands.

An aromatic break with natural fruit flavor, served in a glass bottle.

The glass-bottle difference: Sarıyer and Coca-Cola options with their original fizz intact.

For those who can't get enough: Sarıyer or Coca-Cola in a 1-liter bottle.

Available spicy or mild, Şalgam is the best companion to kebabs.

Freshly squeezed orange juice with a standout flavor and a cooling effect: both refreshing and packed with vitamins.

Beypazarı Soda, Ankara's natural mineral water, is your stomach's best friend after a meal.

The perfect companion to after-dinner conversation.

Served piping hot in a tulip glass, brewed just right.

The sultan of Afyon: Ekmek Kadayıfı, fully soaked in syrup, soft and topped with plenty of kaymak.

Tender quince slices meet syrup in a classic yet delicious dessert.

The best companion to syrupy desserts.

Just like mom makes it... Who could say no to baked rice pudding in a clay pot, perfectly browned on top and just the right consistency?

A crispy dessert served on a hot metal plate, with cheese that stretches and stretches.

Warm halva, toasted grain by grain in butter, carefully made for those who love traditional desserts.

Pumpkin at its sweetest... Cooked until meltingly tender, drizzled generously with tahini and crowned with walnuts.

The big brother of Kemalpaşa and the king of flavor. Served with kaymak and ice cream if you like.