A table built by engineering.
Şivekar is a modern barbecue restaurant built on new-generation ecological engineering: no smoke, no smell, no extractor hoods. Instead, each table carries its own smoke and odour absorption system.
The pleasure of the grill comes to your table; the soot, smoke and lingering smell do not. The air in the room stays the way it was when you walked in.
We know where the meat comes from.
We select our beef from the Marmara region and our lamb from Thrace — the fat distribution and flavour best suited to charcoal.
Every guest should taste the same quality. Each ingredient in our hot starters and mezes is chosen carefully from the fertile soil of Anatolia.
The room is a design piece in itself.
The interior is signed by Özhan Hazırlar (Prepare Restaurant Design Studio, 2019). Carved terracotta panels, warm light and green walls, all built around the idea of a table gathered around fire.
Every note a composition of pleasure and flavour, every corner an elegant picture, every piece its own story of taste.
The grill stays in. The smoke goes out.
Every table has its own smoke and odour absorption system. Have it served to your table, or grill your own selection right where you sit.
Fire at the table
A charcoal grill sits in the middle of your table. You cook the meat and decide exactly how it is done.
Smoke is drawn instantly
The extraction column at the centre of the grill catches smoke before it rises. No hoods, no ceiling ducts.
Electrostatic and carbon filtering
Smoke passes through two filter stages; grease particles and odour molecules are captured.
Clean air leaves the building
No soot in the room, no smell on your clothes. Only the taste of the meat stays with you.
VIP room and celebrations.
Business dinners, birthdays and special occasions are hosted in our VIP room or in the main space. Call the restaurant for details.
Locations