Open-Fire Grilled Kidneys
Araf İstanbul's bold signature — rosé-grilled kidneys balanced with fresh house-made hummus, showcasing Chefs Kenan and Pınar Çetinkaya's mastery of fire and offal. Served at a 12-seat counter where diners watch every moment of preparation, this dish embodies the raw, authentic spirit of Turkish cooking.
Cultural Significance
Araf brings Michelin-star dining to Istanbul's Asian side in Kadıköy. The intimate counter format and open-fire cooking represent a stripped-back approach to fine dining that celebrates the honest, bold flavors of Turkish cuisine without pretense.
Key Ingredients
Preparation Method
Kidneys are carefully cleaned and grilled rosé over an open wood fire at precise temperature. The hummus is made fresh from soaked chickpeas with hand-ground tahini. Herbs and spices are adjusted daily based on what's available from local markets.