KAVATA founded by chef Nesrin, moving from Istanbul, home to hundreds of cultures, to Copenhagen, now invites you to a meyhane gathering in Beboerhuset.
Meyhane means wine house. In Turkey we say dostlar meclisi which means a gathering of friends.
It began with wine which slowly turned into rakı: that cloudy, anise-scented drink that loosens the tongue, the only spirit generous enough to demand a long table of its own. Rakı never comes alone.There are dozens of light meze.
They’re called companions, meant to be shared, placed gently in the middle, taken little by little. Because sharing is the real point. But they say the finest meze at a meyhane table is conversation.The civil servant comes, the poet comes, the artist comes, in the end, they all meet under the same roof, for a meyhane table
From Rome to the Ottomans, and on through centuries, the culture endures.
Sitting for hours at the table, talking, unburdening, listening.
Maybe all we truly need is honest food and an honest conversation, no matter where we come from.Chef Nesrin says:
“No border, just food,” she says, because the menu carries pieces of many cultures. A meyhane table that reminds us food has a geography, not a nationality, rich with rakı, richer with conversation.Her menu is a small map of Istanbul, a city shaped not by one people, but by many hands cooking side by side for centuries. Armenian winter kitchens, Rum fish taverns along the Bosphorus, Sephardic homes in Balat, Kurdish generosity from Eastern Anatolia, Arab spices carried through migration, Balkan ovens that fed the city, and the Ottoman-Turkish home kitchen that tied it all together each dish tells a story of coexistence. These aren’t “ethnic specialties” placed apart, but flavors that learned to live together, borrow from one another, and eventually become unmistakably Istanbul.
Ticket: 350 kr.
Where: Christianshavns Beboerhus
Time: 18.30
DJ: Berrin Bas (former Tuhaf)
MENU:
Turşu & Ekmek
Crispy bread with house made fermented vegetables. Crunchy and sour, Turkish style.
Topik
An armenian dish made of chickpea filled with caramelized onions, currants, and tahini, usually served cold with olive oil and spices. It has a soft outer layer and a rich, slightly sweet-savory filling.
Kuru Cacık
A thick yogurt meze mixed with finely chopped cucumber, garlic, olive oil, and dry mint.
Köpoğlu
A roasted eggplant and pepper dish combined with tomato sauce and garlic yogurt. It’s smoky, tangy, and creamy at the same time.
Beyaz Lahana Sarma
Stuffed white cabbage leaves filled with rice, herbs. They’re gently simmered with olive oil.
Girit Ezme
A creamy fresh cheese spread made with white cheese, herbs, olive oil, and pistachios. It’s fresh, salty, and aromatic.
Fellah Köftesi
Small bulgur dumplings served with a garlicky tomato sauce. The texture is tender but slightly chewy, similar to soft pasta.
Sebzeli Avcı Böreği
Crispy pastry rolls filled with sautéed vegetables and herbs, then fried.
Lakerda
Cured bonito fish preserved in salt and oil. It’s sliced thin and served as a delicacy meze with lemon, onion, and olive oil.Prototip Rakı by glass, 75kr bottle, 800kr
Come, let’s gather around the table, raise our rakı glass, and become one.
Because home is where we share.Buy your ticket here.
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