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Caddebostan
A story that began behind a butcher's counter in Caddebostan and lives on by the fire.
Dilay Et believes great meat starts at the counter. From selecting the animal to cutting, aging and grilling, we do every step by hand. Every cut we serve in the restaurant is also prepared for you at our butcher.
We make our köfte and butcher's sucuk to our own recipes with nothing but meat, salt and natural spices. Nothing hidden inside.
From Adana kebab to T-bone, Tekirdağ köfte to steak burgers — our menu brings together the best-loved ways with meat in Turkey and around the world.
