Mert EMRE
Google
I ate at Seraf Mahmutbey again and it remains a reliable address for carefully executed Anatolian cooking. The içli köfte is the standout: a thin, crisp shell, aromatic lamb that actually tastes of the pasture, and a cooling yogurt component that ties it together cleanly
Lahmacun is crisp and well seasoned; some call it the city’s best and I can see the argument, although that will come down to personal style. Service is attentive and efficient, portions are honest, and product quality is high. The room is functional rather than atmospheric, which fits the kitchen’s straight-ahead focus on ingredients. There is a retail section on the floor below where they sell the same regional products they cook with, a smart touch if you want to take something home.
Seraf is listed by the Michelin Guide, which matches the overall standard here.