As the cool and rain continued, Enistenin was recommended by the staff at Hotel Sonne and was conveniently located a tiny walk across the road. The off season left it quiet but there were still a few groups of Turkish families enjoying their meals. The sight of kebabs in the glass and the grill behind it showed clearly what the specialty was. Additionally a pide oven in the courtyard belied another hidden talent.
We wouldn't have ordered pide if we'd known they'd give us a complimentary garlic, cheese and dill bread/pizza hot and fresh from their oven. It was lovely and soft with mild garlic flavour. When the cheese & egg pide arrived (20TL for 1 serve) it almost seemed to be excessive in the amount of bread but the quality continued and the milder flavour of egg made it possible to finish.
I asked the difference between the lamb kebabs favoured by sultan, the special with lamb, the eniste special and the ensite kebap. The answers I recall were essentially that the sultan was served on mash, the special served on tomatoes and onion and garlic, the eniste special on vegetables, and I suppose the kebap is plain.
I opted for the eniste special and the base was aubergines and onions. The meat on top was large butterflied sections of meat with herbs and vegetables within the mince. It was beautifully tender and savoury and made for an excellent sandwich on the even more bread (although this was cold) served.