A Classic of Yanya: Yanya Köfte
It's one of the most popular Yanya's meals. Specially cooked meatballs wrapped by thin slices of eggpland, and then bake with tomatoes.
Yanya Meatballs is one of the most main dish you must try. It is a unique dish where you can taste both the roasted and fried versions of eggplant, one of the main delicacies of Turkish cuisine.
You will never forget this taste that serve with delicious roasted eggplant puree.
Bon Appetit.
It's one of the most popular Yanya's meals. Specially cooked meatballs wrapped by thin slices of eggpland, and then bake with tomatoes.
Yanya Meatballs is one of the most main dish you must try. It is a unique dish where you can taste both the roasted and fried versions of eggplant, one of the main delicacies of Turkish cuisine.
You will never forget this taste that serve with delicious roasted eggplant puree.
Bon Appetit.
History
Since the son of Huseyin Horp of Sipahiogly gentry who migrated from Yanya (a city on the west of Greece), born in 1891, Fehmi was interested in Turkish food, started his traditional restaurant career in 1919 is Kadikoy by hiring Husyin from Bolu, who used to work in the palace, as his head chef.
Fehmi Sönmezler
1891 - 1980
Kurucu
Despite the difficulties he faced at times (He had become sick at dungeons where British imprisoned him during their occupation of Istanbul and he nearly died there), he became famous with the taste that pays importance to Turkish cuisine, variety, and the service. By opening branches in Beyoglu and Sirkeci, (Currently it’s only giving service from its place in Kadikoy.
Since the son of Huseyin Horp of Sipahiogly gentry who migrated from Yanya (a city on the west of Greece), born in 1891, Fehmi was interested in Turkish food, started his traditional restaurant career in 1919 is Kadikoy by hiring Husyin from Bolu, who used to work in the palace, as his head chef.
Fehmi Sönmezler
1891 - 1980
Kurucu
Despite the difficulties he faced at times (He had become sick at dungeons where British imprisoned him during their occupation of Istanbul and he nearly died there), he became famous with the taste that pays importance to Turkish cuisine, variety, and the service. By opening branches in Beyoglu and Sirkeci, (Currently it’s only giving service from its place in Kadikoy.
