We started off with fresh warm bread dipped in an olive oil and vinegar mixture, with a touch of olive tapenade and some pomegranate extract mixed in. We each ordered a bottle of Fuller’s beer to wash down our meals.
For dinner, I ordered the Fettuccine Akdeniz (Mediterranean fettuccine), which was generously filled with fresh tomatoes, mushrooms, black olives, basil, and topped with parmesan cheese.
Civan and Pippa both tried the Semolina fettucine, with a pesto sauce, crushed walnuts, garlic, and parmesan. Bree had the simple pesto fettuccine.
I was expecting the typical average pasta dish that I usually get in Istanbul, either on the chewy side or overcooked with some bland extras mixed in. Instead, I was very surprised by the flavor, texture, and the amount of care that was put into each dish. It did take a little while to get the food, but it was well worth it. The pasta was cooked to perfection. Had I had room for dessert, I would have tried the chocolate souffle, which takes at least 25 minutes to make.
There are several other very appealing pasta dishes on the menu, all between 17 and 26TL, along with salads and a breakfast menu. But for me, I will be stuck on the pasta. I feel I have reached the pinnacle of pasta in Istanbul, and nothing else will compare to Semolina.