Adana Sofrasi: Authentic Turkish Flavours in a carefully crafted setting

When Adana Sofrasi launched in December last year, it promised diners authentic Turkish flavours paired with an interior inspired by the soul of Turkey.

During a recent visit, we found that the restaurant delivers on both fronts. It remains faithful to the rich fusion of Central Asian and Middle Eastern flavours while presenting a carefully curated ambience that captures the warmth and visual richness of Turkish dining culture.

Located on the second floor of FC Enclave on Gulshan Avenue, the space feels elegant and welcoming. Warm, amber-toned lighting sets the mood, complemented by a strong emphasis on ornamental detail. Geometric metal lanterns and pendant lights draw inspiration from traditional Ottoman and Anatolian motifs, adding depth and character to the interiors.

The seating blends comfort-focused modern design with fabric patterns and table runners that subtly reference Anatolian textiles rather than directly replicating them. This restrained approach creates a refined yet accessible atmosphere, avoiding an overly thematic feel.

When it comes to the food, the authenticity of flavours is unquestionable. However, Adana Sofrasi does fall short on portion sizes. TBS sampled five items from the menu.

Mix Meze

For our appetiser, we chose the Mix Meze, which includes all three spreads on offer: hummus, haydari, and salsali domates ezmesi.

The hummus is silky and well-balanced, with nutty tahini, gentle garlic, and a lift of lemon, enriched by a drizzle of olive oil and subtle spice. Smooth without feeling heavy, it stands out as the highlight of the platter.

The haydari offers a cool, creamy contrast. Thick-hung yoghurt blended with fresh herbs and garlic delivers a refreshing tang that feels light yet satisfying.

The boldest flavours come from the salsali domates ezmesi. Charcoal-grilled tomatoes and capsicum lend a smoky depth, while onion, parsley, chilli flakes, and lemon juice bring brightness and freshness. A touch of pomegranate molasses ties everything together with a sweet-tart finish.

Paired with fresh olives, the platter feels colourful, varied, and thoughtfully balanced — an ideal introduction to the meal or a flavourful spread to share.

Price: Tk590

Adana Sofrasi Special Cağ Kebab

Next, we opted for the house special Cağ Kebab, served with lavas bread on the server's recommendation.

Rustic and memorable from the first bite, the dish is presented on three slender skewers rather than a generously piled plate. While the minimalist presentation is intentional, it also highlights the portion-size issue — we finished it within just a few bites.

Thankfully, the flavour more than compensates. The lamb carries a deep smokiness that permeates every tender slice. Juicy and lightly crisp at the edges, it is rich without being greasy. The seasoning is impressively balanced, enhancing the meat without overshadowing the natural flavour of the lamb.

Served with sliced onion, a grilled pepper, yoghurt, and pilaf on the side, the dish delivers a harmonious mix of savoury, smoky, and subtly sweet notes. It is satisfying without feeling heavy.

Price: Tk1,790

Charcoal-Grilled Beef Adana Kebab

This dish delivers hearty, fire-kissed comfort. The minced beef takes centre stage — juicy, tender, and flavourful, seasoned with authentic spices that add warmth without overpowering the meat's natural richness.

Grilling over an open flame imparts a gentle smokiness that lingers in every bite, giving the kebab a rustic character that elevates it beyond a standard minced beef dish.

The accompaniments turn it into a complete and satisfying meal. Soft Turkish lavas bread is ideal for scooping up the meat and sauces, while the French fries add a crisp, salty contrast. The pilaf is light and fragrant, balancing the boldness of the beef.

Fresh salad cuts through the richness, and the yoghurt offers a cool, creamy finish that brings everything together. Unlike the Cağ Kebab, this dish is generously portioned and deeply comforting.

Price: Tk1,390

Ayran

The ayran proved to be the perfect accompaniment to the rich, grilled dishes.

This classic Turkish drink, made from yoghurt, water, and a touch of salt, is served icy cold. Smooth, slightly frothy, and pleasantly tangy, it refreshes the palate while cutting through the heaviness of the meat.

Price: Tk150

Kunefe

The kunefe arrived hot in a shallow metal dish, with an immediate contrast in textures. Crisp, golden strands of spun pastry dough (shemai) encase a molten layer of soft, stretchy cheese at the centre. Lightly soaked in sugar syrup, each bite offers a satisfying balance of flavour and texture.

The pastry crackles delicately before giving way to rich, milky cheese that stretches into long, indulgent strands. Sweet without being cloying, the dessert benefits from the subtle saltiness of the cheese, which tempers the syrup beautifully.

A final sprinkle of ground pistachios adds nuttiness and a gentle crunch, rounding out the dish with finesse.

Price: Tk590