Tandure

For over 30 years, we have put our trust in our traditional clay oven, the "Tandure".

Thanks to its special and particularly gentle stewing and cooking properties, we can ideally refine and complete our culinary creations. Success proves us right and our customers return our trust with appreciation and loyalty.

In 1985 we started in Braunschweig and in 1998 moved to Hanover. With the help of our friend and architect Ünal we transformed an inconspicuous warehouse into our unique restaurant. The individual design of the space conveys the diversity of the cultural influence of our homeland and the impression makes us eager for history and cultural change.

The secret of our success lies in the combination of the traditional clay oven with a particularly sophisticated selection of fresh ingredients and the total absence of preserves. Our seasonal vegetables come from regional organic farms. For poultry, eggs and the meat of Angus cattle (heifer) from the Aosta Valley, we pay close attention to the proof of origin. The Salzwiesenlamm (Texel lambs) we have been purchasing for many years from personally selected farms in Scotland. From quality awareness we renounce to much cheaper imported goods.

We see ourselves in the tradition of ancient Anatolian cuisine: take the best ingredients, learn from others and create something new. In this way many dishes have been created in recent years that you will not find in Turkey. However, the traditional cuisine of our homeland is still an integral part of our menu.

We also see it as an expression of the basic idea of ​​our culture and our education: hospitality towards friends and strangers.