City Guide

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Turkish-born chef Fisun Ercan doesn’t wander too far from her native land’s culinary roots in this lively Outremont room. Her spin on Mediterranean tapas includes a sweet, expertly spiced lamb tartare, or two delicate white-fish fillets – from a red mullet, known in Turkey as the eponymous barbounya – pan-fried and served with an olive relish atop the original fried carcass. The wine list includes surprising bottles from Turkey and Greece, providing an exciting stage for such underexposed grapes as narince, kalecik karasi and xinomavro.


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