The Dining Room
Red velvet banquettes, round walnut tables and low, warm light. The full menu, served without hurry.
Discover
Charcoal grill, in full view
The ocakbaşı is where Pera Palace begins. A long granite counter runs the length of the open charcoal grill, twelve high chairs face the fire, and the hammered copper hood above carries our name. Nothing stands between you and the cooking: Adana pressed onto the skewer, lamb chops turned over oak charcoal, lavaş puffing up on the hot stone.
Guests at the counter eat the way the grill masters always have. A few mezze arrive first, then the skewers come off the coals one at a time, cut by cut, each eaten at the moment it is ready. Ask what is best tonight; the answer changes with the fire.
The counter is the liveliest seat in the house, and the most sought after. Book ahead for Thursday and weekend evenings; on quieter nights a pair of seats can usually be found for walk-ins.
Good to know
We burn oak charcoal only, lit at noon and kept at temperature until the last order. No gas, no electric elements, nothing between the meat and the coals.
Children are welcome at the counter at lunch. In the evening, when the grill is at full heat, we recommend a table in the dining room.
Larger cuts — the rack, the shoulder, the whole fish of the day — are best ordered ahead so they can be on the fire when you arrive.
