You Imagine,
We Decorate With Taste!
We named it "Mezra" because it is no different from a small village with all kinds of trees in our seven decare garden in Yalıkavak. In this unique fine dining restaurant, you can experience the traditional flavors of Anatolia with our most modern presentations and pair them with our special selection of wines in our giant cellars. Then leave yourself to the rhythm of the music in our mixology bar...
Our restaurant has a capacity of 76 people, but we take 76 people piecemeal for service quality. The meat coming out of our tandoor well in the middle of the garden and the keskek, which is beaten for hours in copper cauldrons right next to it, are among our most special delicacies.
Where does the name of the Mezra come from, what does it represent?
The name Mezra is Mezra, which means the smallest of the village. We named it Mezra because it is no different from a small village with its field, barns, coops, stone houses, village fountain, pergola on its seven-decare land.
Since Serhat Chef is the Masterchef champion, there is a large fan base that wants to take pictures with him on the street. So much so that sometimes we can't walk together. These people watched Serhat and the dishes he cooks on TV all year and said that if Serhat is a chef, he will do the best. In the first place, we wanted to start with a concept that everyone can easily access economically and experience something made by the hand of Serhat chef, and we launched the “White Burger by Serhat Doğramacı” brand.
We started to make the best burgers in Turkey without exaggeration. The project was very popular, while the luxury restaurants of the most famous chefs, so to speak, were hunting flies, and the queue did not decrease for a moment in front of our shop. Currently, we have six branches that we opened in Istanbul in the last year and one branch in Iraq. Our goal is to expand to thirty branches in the country next year and to operate in at least five countries abroad. We have no doubt that Serhat will exhibit the experience he gained in high-end restaurants where he worked in countries such as America and Germany, and the international medals he won in Mezra.