The home of Öküzgözü and Boğazkere, with a dinner menu from Elazığ and Diyarbakır cooking.
This region evening takes us to the Euphrates and Tigris basins. Sommelier Defne Aral explains the differences between Elazığ's Öküzgözü and Diyarbakır's Boğazkere, the effect of the continental climate on viticulture and the region's thousands of years of vine growing. Chef Barış Okyay prepares a dinner of Elazığ köfte, stuffed bulgur köfte, lamb ribs and a mulberry molasses dessert.
The event is for guests aged 18 and over. Drinks are not included in the menu price; our alcohol-free pairing menu is available on this night too.