Aspendos Mediterranean Cuisine Menu

Chef's choice soup, made fresh daily with the finest ingredients.

Seasonal greens, figs, burrata, and almond on top with goat cheese and vinaigrette dressing.

Pumpkin, kale, and sunflower seeds, with pomegranate, lemon cream dressing.

Seasonal greens with avocado, red cabbage, and tomatoes (cherries). Add optional protein for an additional charge (shrimp, chicken, tenderloin, octopus) served with oven-baked sour garlic sauce.

Gluten free, vegan. Roasted vegetables with puffed wheat and chili sauce.

Gluten free, vegan. Smoked yogurt with cucumber and fresh mint.

Gluten free, vegan. Pumpkin, yogurt, bitter oil, with pumpkin seeds on top.

Gluten free, vegan. With fried vegetables, tomato sauce, parsley, and garlic yogurt.

Dairy free, gluten free, vegan. Crispy ravioli served with sumac and chili oil.

Vegan. Zucchini pancake with smoked yogurt and molasses sauce.

Dairy free, gluten free. Crispy octopus with arugula pesto, lemon, and bean purée.

Dairy free, gluten free. With barley vermicelli, cream, thyme, and jus sauce.

Gluten free, vegan. Baked mushrooms, mashed potato, and crunchy leek on top with glazed truffle dressing.

Gluten free. Poached octopus sleeve, sweet potato, capia purée with crunchy leek.

Dairy free, gluten free. 6 hours slow cook oxtail, mashed avocado, and crispy yogurt served with jus sauce.

Gluten free. Mediterranean sea bass served with mushrooms, baby spinach, and almond cream.

Dairy free, gluten free. 12 hours cured with lemon cream, mint, and salt served with roasted leek.

Chicken or lamb shish with barley noodle rice, cream, thyme, and pickles.

Served traditional koloti cheese, ground beef, and dried egg yolk zest on top.

Dairy free, vegan. Chef mix mushroom, tofu zest, truffle glaze, mint, horseradish, and pomegranate pieces on top.

Vegan. Signature tomato sauce and buffalo burrata serving fresh basil and organic olive oil.

Dairy free, vegan. 12 hours cold fermented dough, thyme oil.

Vegan.

Caramelized squash topped with a delicate spun sugar garnish, accompanied by a creamy, dusted mousse.

Vegan.

Vegetarian. Fresh broccoli, cream, milk, walnuts, crispy sourdough bread and raisins.

Lettuce, cilantro sauce, parmesan, orange segments.

Vegetarian. Vegan. Dairy Free. Gluten Free. Pumpkin, kale and sunflower seeds, with pomegranate.

Vegetarian. Dairy Free. Seasonal greens with avocado, red cabbage and tomatoes [cherries).

Vegetarian. Roasted vegetables with puffed wheat and chili sauce.

Vegetarian. Gluten Free. Smoked yogurt with cucumber and fresh mint.

Vegetarian. Gluten Free. Pumpkin, yogurt, bitter oil with pumpkin seeds on top.

Vegetarian. Gluten Free. With fried vegetables, tomato sauce, parsley and garlic yogurt.

Vegetarian. Gluten Free. Baby zucchini flavored with sour green sauce served with orange zest and almonds on top (chef's specials].

Vegetarian. Combination of nazuktan, kabak sinkonta, dry smoked tzatziki, hummus and tabbouleh.

Vegetarian. Crispy ravioli served with sumac and chili oil.

Vegetarian. Gluten Free. Zucchini pancake with smoked yogurt and molasses sauce.

Dairy Free. Crispy octopus with arugula pesto, lemon and bean puree.

Gluten Free. Combine shrimp, mushrooms, tomatoes, onions and thyme in a rich brown butter sauce.

Dairy Free. Ribs with regional lavash, served with cocktail sauce, sun-dried tomatoes, caramelized onions and lettuce

Dairy Free. Chicken with regional lavash, served with cocktail sauce, sun-dried tomatoes, caramelized onions and lettuce.

Aspendos burger homemade ground beef with chees, tomato, lettuce, caramelized onion and homemade bun.

Vegetarian. Vegan. Dairy Free. Gluten Free. Slow-cooked with orange and a medley of root vegetables.

Lamb shish, local lavash, bulgur pilaf, clotted cream, spicy pesto and mixed pickles.

Chicken shish, local lavash, bulgur pilaf, clotted cream, spicy pesto and pickles.

Lamb pieces, onions, tomatoes, garlic, mushrooms, thyme, butter brown and flatbread.

Vegetarian. Gluten Free. Chilean sea bass, cranberry bean stew, lemon zest, lemon foam.

Gluten Free. Smoked eggplant, minced meat, garlic yogurt, tomato sauce and parsley.

Vegetarian. Chef mix mushroom, tofu zest, truffle glaze, mint, horseradish and pomegranate pieces on top.

Vegetarian. Signature tomato sauce and buffalo burrata serving fresh basil and organic olive oil.

12 hours cured and 6 hours cooked smoked ribs with mashed potatoes and peanut powder jus sauce.

Vegetarian. 12 hours cold fermented dough, thyme oil.

Spicy. Dairy Free. Single piece of regional crispy dough filled with minced meat mixture, garnished with lemon and parsley.

Vegetarian. 12-hour cold-fermented dough, tahini, sugar, molasses, burrata.

Vegetarian. Vegan. Dairy Free. Gluten Free. Stuffed with rice, herbs, pomegranate, tomato sauce, yogurt, pomegranate molasses.

Vegan.

Caramelized squash topped with airy spun sugar, accompanied by a creamy dollop and a light dusting of spice.

Vegan.