FULYA · ISTANBUL
Oak wood.
Fire. Smoke.
LOW & SLOW · REAL FIRE
We do not rush the meat.
Our brisket is smoked over oak for 10–12 hours. Grills and kebabs are cooked over oak fire and embers. Fire, produce and time lead the way.
Smoked BBQ
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From the oak fire
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ON THE FIRE TODAY
Brisket · Beef Ribs · Lamb Tandır