Can You Eat with Your Eyes? At The Efendi, We Believe You Can.

Every day, we strive to prove that food isn’t just about taste and aroma—it’s a true form of art that speaks to the senses from the very first glance at the plate. That’s why every dish at our Turkish restaurant is not only a culinary delight but also an aesthetic masterpiece.

In this post, we want to take you behind the scenes of our kitchen and show you how the magic happens. How tradition meets modernity. And why so many of our guests say the same thing: “Everything here looks like a picture… and tastes even better.”

Plate Aesthetics – The First Delight Before the First Bite

When a server brings your dish to the table, before you even lift your fork, your eyes take in the full composition—colors, textures, contrasts. At The Efendi, nothing is accidental—every mint leaf, lemon slice, and drop of sauce has its place. Everything is arranged in a harmonious, appetizing whole.

Whether it’s a plate of grilled dishes—juicy Adana kebab served on warm lavash with grilled pepper and sumac onion—or a classic Turkish breakfast with a selection of cheeses, olives, tomatoes, and fresh bread—it all looks like a small work of art.

Inspired by Turkish Bazaars and Homes

The presentation of our dishes draws from deeply rooted Turkish culinary traditions. In the bazaars of Gaziantep or Istanbul, you’re met with a kaleidoscope of colors and aromas, and each dish has its own personality—that's exactly where we draw our inspiration. For us, it’s important that our guests feel like they’re stepping into a family celebration at a Turkish grandma’s house—only here, form walks hand-in-hand with elegance.

Soup Elevated – More Than Just a Starter

While soup is often seen as a warm-up, we at The Efendi treat it as a full expression of flavor. Our classic mercimek—a creamy lentil soup—is served with a dash of paprika oil and fresh lemon, which brightens the dish’s color. Another guest favorite is the chilled cacık soup made with yogurt, cucumber, and mint!

Main Dishes – Tradition with a Modern Twist

Main courses are the heart of any dinner. At our restaurant, we focus on grilled dishes, because we believe that fire brings out the best in every ingredient. But that doesn’t mean we stick only to the classics. Every plate that leaves our kitchen is a balance between the familiar and the surprising.

For example, our Kuzu Pirzola—lamb chops—are served with stewed eggplant and caramelized onions, adding not only flavor but also rich, vibrant colors. Vegetables are arranged like brushstrokes—everything has structure, contrast, and rhythm.

Breakfast – A Morning Spectacle

Many of our guests come specifically for breakfast, which in Turkish culture is a long, festive ritual. At The Efendi Restaurant, we serve breakfast as rich sets: with spreads, olives, various cheeses, bread, jams, and of course—freshly brewed tea in traditional glassware.

It’s not just a feast—it’s a performance. Every element on the table is thoughtfully arranged, served on hand-decorated platters, in a warm, oriental setting.

Desserts & Details – Little Masterpieces

We can’t talk about presentation without mentioning our desserts. What would a Turkish menu be without golden baklava, served with ice cream and a sprinkle of pistachio dust? Or the stretchy, crispy künefe, drawing the eye with the sizzle of hot cheese and a golden web of kadaif pastry?

These aren’t just desserts—they are the sweet final notes of an evening. Each plate is carefully balanced—fresh fruits, herbs, sometimes a delicate rose mousse or a drizzle of honey—all to ensure dessert is a highlight, not just an ending.

The Efendi in Warsaw and Beyond – A Kitchen That Draws Eyes

Though we’re located in Mysiadło, our guests travel from all over Warsaw and even other cities to taste our food—and see what the buzz is about.

Your reviews, feedback, and stories are a huge motivation for us to keep raising the bar. Because we know that it’s not enough to cook well—you have to inspire and surprise, too.