Eating out is so much more that just ‘eating’.
It’s an opportunity to sit and savour a relaxing meal. No pressure, a selection of options to choose from (no staring into the fridge wondering what to have for dinner), your meal served to you and no dreaded washing up afterwards – time for a quality evening with loved ones or friends, or both.
The Yakamoz Hotel Restaurant offers all of the above and so much more…
The Yakamoz Restaurant
The restaurant consists of an indoor area, very traditional in appearance with a log fire for those chillier autumn evenings. For the hot summer evenings, there is a outside terrace shaded with vines.
Owner, Mehmet Güven, is justifiably proud of the menu, which is essentially Turkish mixed with some international cuisine. Many of the dishes are unique to the Yakamoz and every year, award-winning chef, Kenan creates new dishes to add to the menu. The restaurant also caters for vegetarians.
Browse the menu at your leisure. When you’ve made your choice, your server for the evening will take your order.
Can I take your order?
I’d like the Somon (Salmon) Fume to start.
Somon Fume – pieces of smoked salmon marinated with dill (fresh and seeds), served on orange slices and topped with sour cream.
Followed by Garlic Mustard Steak
Garlic Mustard Steak – fillet steak spread with garlic, mustard and thyme, pan fried and topped with slices of fried tomatoes.
For dessert, I’ll have the Sticky Toffee Pudding
Stick Toffee Pudding – with hot toffee and walnut sauce.
Yakamoz recipes revealed
If you enjoyed your meal but fancy eating in for a change, here are the genuine Yakamoz recipes for you to make it yourself. If you’ve ever watched a professional chef at work, you’ll know they rarely measure anything as they work by taste. If there isn’t a quantity against an ingredient, we suggest you start small and add to taste.
Somon (Salmon) Fume
75gr smoked salmon
1/2 spring onion
Sour Pomegranate sauce (Nar Ekşisi Sosu) to taste
Grated lemon pith
20 gr sour cream (ekşi krema)
3 slices orange (peeled)
Slice the salmon into small pieces and mix in a bowl with the onion, dill, pomegranate sauce, lemon pith and black pepper.
Place the orange slices on a plate. Arrange the salmon mix on top of the oranges (you can use a mould to shape the salmon mix*)
Put the sour cream on top of the salmon mix, drizzle with pomegranate sauce and serve.
*molds available from Topaloğlu hardware shop by the fish market.
Garlic Mustard Steak
This dish is a firm favourite at the Yakamoz and was one of the first on their menu over 20 years ago.
220gr fillet steak (marinated in olive oil, ground whole black pepper, fresh thyme and marjoram)
For the sauce:
3 tomato slices
3 lemon slices
1 teaspn grainy mustard
1 teaspn fresh lemon juice
2 sprigs of thyme and marjoram
1 clove garlic
Black pepper and salt
Small amount rosemary
Fry the tomato slices and lemon slices in olive oil
Add lemon juice, add other ingredients and cook for a further couple of minutes.
Spread some mustard on the steak and grill/pan fry to your taste.
Add the steak to the sauce and simmer for a few minutes.
Place the steak on a plate. Add the sauce and sliced tomatoes and lemon.
Serve with seasonal vegetables or salad.
Sticky Toffee Pudding
The Yakamoz have their own recipe for Sticky Toffee Pudding which is a closely guarded secret – well they’re not going to give everything away! You’ll have to go along and try it for yourselves – we can confirm it is just as delicious as it looks!
For more information about the Yakamoz Hotel and Restaurant, click on the advert on the right of this page to visit their website.
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