We visited the restaurant with a writer and photographer from the exclusive magazine Monocle, which is preparing an article on gulet building for an upcoming issue.
One of the outstanding dishes was the fish kokoreç roasted on a spiced spit. This dish is normally prepared with internal sheep organs, but done with a light white fish, was fantastic with overtones of cumin, red peppers and garlic. Another highlight was the stuffed börek - chimichanga burrito style - with octopus, shrimp and calamari. I also loved the cured sea bass with lemon and vinegar.
Su is not cheap - most mezes were between 15-30 TL each. Here is the website.