Our Story
From an Anatolian
Kitchen to Budapest
LATURKA began with a simple conviction: Turkish cooking doesn't need translation, only patience. Our recipes were carried across three generations — from a family grill in Gaziantep to a quiet room off Nagymező utca — and cooked here the same unhurried way, over real embers.
Every skewer is hand-threaded to order. Every köfte is shaped by hand, not machine. Our mezze bar is rebuilt each morning from produce bought the same day, because a proper Turkish table has never been about shortcuts — it's about care, repeated daily.
"Cook slowly, serve warmly, never rush a guest." — The LATURKA Kitchen
