Offering dishes prepared by using ingredients from Ahlat, Adilcevaz, Bitlis, İspir, Hatay, Kilis, Mersin, Balıkesir, Kars, Bursa, Samsun, Ordu, Kayseri, Urfa, Rize and many others, from local producers, and from the heart of the earth, and reviving our grandmothers’ recipes, the restaurant is a frequent destination of both local and foreign gastronomy lovers.

Zennup1844 brings to your table the ancient tastes of a wide territory extending from the Ottoman Palace cuisine to the fertile lands of the Mesopotamia, in their most original forms, cooked in copper boilers or earthenware as they do in their regions, on the basis of their authentic recipes.

İspir’s white beans cooked with Kayseri’s pastrami that was dried in Erciyes Mountain’s frost, rice pilaf cooked with Urfa’s ghee, Sour Cherry-Stuffed Vine Leaves from the Palace cuisine, Lamb Tandoori & Chestnut Seasoned Rice, ‘Ali Nazik’ Kebab, Frekeeh ‘Cacık’, ‘Muhammara’ with Hatay’s pomegranate molasses, Rize’s traditional sautéed chopped beef meeting clotted-cream ‘bulgur’ pilaf, ‘Sütkeri’ as a recipe of “Bey Sarayı (Bey’s Palace)” in Bursa, and the last but not the least, ‘Helva-i Hakani’ from the Edirne Palace, only cooked on special occasions, conserve and maintain our traditional dining values, shedding light of the past on the present day.

Cherishing the art of glazed tiles, one of the most special details of the Turkish cultural history, on its dining tables, plates and walls, Zennup1844 proceeds with a commitment to our history and passion to keep our values alive.

The smell of freshly baked bread and lovely fresh flowers always waft through Zennup1844 where we will be more than happy to have you as guests to show our traditional hospitality.