Venture down this side street on the edge of the Konak district to savour traditional Aegean cuisine as the locals do. The chefs work with fresh ingredients purchased at the market that very morning and showcase their offerings in the display counter, from mezze to the side dishes you choose with your main course. Vine leaves are stuffed with boldly seasoned rice, lamb is slowly cooked to retain its succulence and accompanied by a buckwheat ragout; pumpkin is cooked with cinnamon, cardamom and bay leaf and finished with a sweet caramel sauce. These are dishes with soul, prepared with personality.