Gallery

Gastronomy

For those who have yet to encounter the mystery of food, eating is simply a matter of survival. However, our local dishes are a rich cultural and historic heritage. Our eyes, taste buds and spirits must all be part of the dining experience just like the unique harmony offered to us by nature and the afterglow Cappadocia leaves in our spirit.
Argos in Cappadocia
  • Soups
  • Soup of the day - 10 TL
  • Appetizers
  • Local and imported cheese platter (for 2 people) - 18 TL
  • Local and imported cheese platter (for 4 people) - 32 TL
  • Rocket leaves salad enriched with artichoke hearts - 18 TL
  • Green salad with warm goat cheese in a filo pastry basket - 22 TL
  • Green salad topped with smoked duck - 20 TL
  • Spinach salad topped with chicken with mustard sauce - 18 TL
  • Baked potatoes with Turkish pastrami - 18 TL
  • “Yarma” Salad, with green lentils, pinto beans, spring onions, olive oil and lemon sauce - 20 TL
  • Green Season Salad, with tomatoes, cucumber, corncob and balsamic sauce - 18 TL
  • Zucchini carpaccio, topped with parmesan
    cheese and rocket leaves - 17 TL
  • Grilled vegetables and stuffed hallumi cheese - 22 TL
  • Homemade marinated trout with rocket leaves tabbouleh - 17 TL
  • Small veal skewers wrap, with traditional tomato salad - 22 TL
  • Quail wrapped with filo pastry, served with spicy tomato sauce - 18 TL
  • Main Courses
  • Fillet of beef with black pepper sauce,
    served with sauteed mushroom - 40 TL
  • Roasted lamb shank, with eggplant puree - 38 TL
  • Veal medallions (with sautéed fresh potatoes or caramelize beet and blue cheese sauce) - 40 TL
  • Chicken cooked with grape syrup, served
    with oven baked pumpkin - 30 TL
  • Grilled chicken breast stuffed with vegetables (with mashed potatoes, cream and mushroom sauce) - 32 TL
  • Veal ribs (with boiled, pounded unripe wheat) - 45 TL
  • Grilled sea bass on a bed of spinach with creamy potatoes, saffron and fennel sauce - 32 TL
  • Sole fish, boiled zucchini, carrot, broccoli,
    with lemon butter sauce - 35 TL
  • Grilled lamb chops, served with potatoes - 35 TL
  • Grilled meat balls with spicy eggplant puree (or with potatoes as per your choice) - 28 TL
  • Quail stuffed with spinach and dried fruits, served with caramelized quince and teriyaki sauce - 30 TL
  • Çeltik kebab (with potato and red beet chips and yogurt and tomato sauce) - 35 TL
  • Pastas
  • Penne with tomato, mushroom and spinach cream sauce or pesto sauce as per your choice - 22 TL
  • Risotto with spinach - 24 TL
  • Homemade pasta; with the sauce of your choice; vegetable, tomato, pesto or traditional cheese walnut sauce - 20 TL
  • Homemade Turkish ravioli with garlic or without garlic yogurt per your choice - 20 TL
  • Olive Oil Dishes and Appetizers
  • Celery with orange and olive oil (with carrot, potatoes and shallot) - 20 TL
  • Stuffed dried eggplant with olive oil - 20 TL
  • Season’s olive oil dish (green beans, stuffed squash blossoms, artichoke, spinach roots, leeks) - 20 TL
  • Grilled eggplant salad (with tomatoes, onions and paprika) - 18 TL
  • Cauliflower with mustard sauce - 18 TL
  • Pasha appetizer (with blue cheese, pepper paste, mild cream cheese, olive oil and dill weed) - 20 TL
  • Carrot salad (with olive oil and yogurt with garlic) - 18 TL
  • Desserts
  • Pumpkin cooked with grape syrup, served with tahini sauce - 15 TL
  • Parfait with chocolate and sesame seed oil - 18 TL
  • Duo of crem brulee with ice cream - 20 TL
  • Turkish rice pudding - 15 TL
  • Hot chocolate cake - 20 TL
  • Fruit platter (for 2 people) - 15 TL
  • Fruit platter (for 4 people) - 25 TL
  • Baklava with ice cream - 18 TL
  • Pudding with caramel base (with ice cream) - 18 TL