The story
MYK Alaz Restoran brings a focused approach to Anatolian cuisine within the Çankaya district of Ankara. Executive chefs Mehmet and Mithat Yalçınkaya built their menu around regional climates and seasonal produce rather than following fleeting trends. Their methods prioritize patience and wood heat. Slow roasting allows tougher cuts of meat to absorb complex spice blends native to the interior plateau.
The dining room consistently highlights Dana Şaşırma and Dana Eteği, both prepared over open flames until they reach a tender consistency. These plates earned a fourteen point rating from Gault&Millau for capturing the soul of traditional grilling. Each portion arrives alongside roasted vegetables that balance the rich meat textures. A final course featuring charcoal infused helva wraps finishes the meal with a quiet sweetness.
The menu reads like a geographic survey of Turkey, pulling together products from coastal regions and highland valleys onto single tables. Guests encounter this variety through a steady progression of courses that respect traditional preparation methods. Every dish avoids heavy sauces in favor of natural juices released during cooking. This restraint keeps the Anatolian cuisine grounded and accessible throughout the evening.
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