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MEDITERRENEAN GRILL

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Executive Chef Ahmet Kara

Passion and creativity are two key features that speak for chef Ahmet Kara, blending flavors and using the best ingredients to prepare high standard culinary dishes. Chef Kara has been working in the food industry for over 30 years. He spent 15 years working for the Saudi Airlines and in King Fahad-ibn Sultan’s Palace. After the middle east he returned to Istanbul Turkey to open his own restaurant for 5 years. One of chef Kara’s dream was to come to America and open his own multicultural restaurant. He come to NYC 1998 and become the executive chef for Sultan restaurant on 76th and 2nd avenue. He come to Dallas in 2002 and was the executive chef of Istanbul Café on Lovers Lane and Turkish Café in Plano. One of chef Kara’s favorite motto is to have faith in yourself and in what you make. No matter what other people say, believe in what you want. For chef Kara professional ethic’s is respect, cleanliness, neatness and being a good example. His dream is becoming a reality.

DID YOU KNOW?

 Turkish cuisine is one of the most appetizing and rich cuisines of the world, and Turkish people are known to be quite passionate about food. Diversity and full flavor makes the Turkish cuisine worldwide famous which draws influences from its rich history and each region in the country today praises its own specialities. The richness of Turkish cuisine is based on several factors; Variety of products cultivated on the lands of Asia and Anatolia, numerous cultural interactions in history, the place kitchens of Seljuck and Ottoman empires and geographical conditions that shaped the character of Turkish culinary culture. The Turkish art of cooking has a long and deep-rooted past and its cuisine varies across the country. The culinary culture of Istanbul, Bursa, Izmir region inherits many elements of vast Ottoman cuisine. The Marmara, Aegean and Mediterranean cuisine are rich in vegetables, fresh herbs and fish. Olive oil is most widely used. Black Sea region’s cuisine uses fish extensively, especially the Black Sea anchovy (hamsi). It’s influenced by Balkan and Slavic cuisine and includes maize dishes. The cuisine of the Southeast-Urfa, Gaziantep and Adana is famous for its kebabs and dough-based desserts such as baklava, kadayif, and kunefe. Central Anatolia has its own specialties, such as keskek, manti and gozleme. Istanbul, however, is the city where almost all kind of cuisine can be tasted, due to its multicultural structure of a metropolis.

MAIN DISHES

LAMB CHOPS

Tender baby lamp chops seasoned and marinated with Turkish spices grilled tomatoes and peppers. Served with rice pilaf, mixed pickles and humus.

$22.99

GYRO

Thinly sliced marinated layers of ground beef & lamb seasoned with Turkish spices, cooked on a vertical rotisserie. Served with rice pilaf and onion-tomato salad.

$14.99

ADANA KEBAB

Charcoal grilled ground lamb blended with Turkish red peppers, onion, garlic, parsley,served with grilled VEGGIES AND RICE

$14.99

CHICKEN KEBAB

Seasoned charcoal grilled cubes of chicken breast, tomatoes & peppers, picked cabbage, onion-tomato salad. Served with rice pilaf.

$14.99

BEEF KEBAB

Tender skewered charcoal grilled cubes of marinated steak, SERVED WITH  omatoes & peppers, picked cabbage, onion-tomato salad. Served with rice pilaf.

$18.99

CHEF SELECTION

CHICKEN BEYTI

Seasoned ground chicken breast, skewered and charcoal grilled wrapped in a thin sheet of dough

$14.99

 

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APPETIZERS

BABAGANAHOSH

Charbroiled eggplant purée flavored with parsley, tahini, mashed garlic, dill, green bell pepper & a touch of olive oil.

$5.99

CHEF SELECTION

HUMMUS

A creamy blend of mashed garbanzo beans, tahini, lemon, minced garlic and olive oil.

$5.99

FETA CHEESE

 Turkish Feta Cheese served with black olives and sliced garden fresh tomatoes & cucumbers.

$5.99

TANTUNI EZME DIP

Blended tomatoes, onion, garlic, chili pepper, parsley, lemon juice, pomegranate molasses, and olive oil with walnuts. Served with homemade bread.

$5.99

CACIK

Fresh yogurt mixed with chopped cucumbers, fresh mashed garlic, mint and dill.

$5.99

OUR GALLERY

ONLINE RESERVATION

OPEN HOUR

MONDAY TO THURSDAY 11.00 - 22:00 FRIDAY AND SATUDAY 11:00 - 11:00 SUNDAY 11:00 -9:00

469-917-7714

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CONTACT INFO

 

DID YOU KNOW?

 Turkish cuisine is one of the most appetizing and rich cuisines of the world, and Turkish people are known to be quite passionate about food. Diversity and full flavor makes the Turkish cuisine worldwide famous which draws influences from its rich history and each region in the country today praises its own specialities. The richness of Turkish cuisine is based on several factors; Variety of products cultivated on the lands of Asia and Anatolia, numerous cultural interactions in history, the place kitchens of Seljuck and Ottoman empires and geographical conditions that shaped the character of Turkish culinary culture. The Turkish art of cooking has a long and deep-rooted past and its cuisine varies across the country. The culinary culture of Istanbul, Bursa, Izmir region inherits many elements of vast Ottoman cuisine. The Marmara, Aegean and Mediterranean cuisine are rich in vegetables, fresh herbs and fish. Olive oil is most widely used. Black Sea region’s cuisine uses fish extensively, especially the Black Sea anchovy (hamsi). It’s influenced by Balkan and Slavic cuisine and includes maize dishes. The cuisine of the Southeast-Urfa, Gaziantep and Adana is famous for its kebabs and dough-based desserts such as baklava, kadayif, and kunefe. Central Anatolia has its own specialties, such as keskek, manti and gozleme. Istanbul, however, is the city where almost all kind of cuisine can be tasted, due to its multicultural structure of a metropolis.

DID YOU KNOW?

 Turkish cuisine is one of the most appetizing and rich cuisines of the world, and Turkish people are known to be quite passionate about food. Diversity and full flavor makes the Turkish cuisine worldwide famous which draws influences from its rich history and each region in the country today praises its own specialities. The richness of Turkish cuisine is based on several factors; Variety of products cultivated on the lands of Asia and Anatolia, numerous cultural interactions in history, the place kitchens of Seljuck and Ottoman empires and geographical conditions that shaped the character of Turkish culinary culture. The Turkish art of cooking has a long and deep-rooted past and its cuisine varies across the country. The culinary culture of Istanbul, Bursa, Izmir region inherits many elements of vast Ottoman cuisine. The Marmara, Aegean and Mediterranean cuisine are rich in vegetables, fresh herbs and fish. Olive oil is most widely used. Black Sea region’s cuisine uses fish extensively, especially the Black Sea anchovy (hamsi). It’s influenced by Balkan and Slavic cuisine and includes maize dishes. The cuisine of the Southeast-Urfa, Gaziantep and Adana is famous for its kebabs and dough-based desserts such as baklava, kadayif, and kunefe. Central Anatolia has its own specialties, such as keskek, manti and gozleme. Istanbul, however, is the city where almost all kind of cuisine can be tasted, due to its multicultural structure of a metropolis.

DID YOU KNOW?

 Turkish cuisine is one of the most appetizing and rich cuisines of the world, and Turkish people are known to be quite passionate about food. Diversity and full flavor makes the Turkish cuisine worldwide famous which draws influences from its rich history and each region in the country today praises its own specialities. The richness of Turkish cuisine is based on several factors; Variety of products cultivated on the lands of Asia and Anatolia, numerous cultural interactions in history, the place kitchens of Seljuck and Ottoman empires and geographical conditions that shaped the character of Turkish culinary culture. The Turkish art of cooking has a long and deep-rooted past and its cuisine varies across the country. The culinary culture of Istanbul, Bursa, Izmir region inherits many elements of vast Ottoman cuisine. The Marmara, Aegean and Mediterranean cuisine are rich in vegetables, fresh herbs and fish. Olive oil is most widely used. Black Sea region’s cuisine uses fish extensively, especially the Black Sea anchovy (hamsi). It’s influenced by Balkan and Slavic cuisine and includes maize dishes. The cuisine of the Southeast-Urfa, Gaziantep and Adana is famous for its kebabs and dough-based desserts such as baklava, kadayif, and kunefe. Central Anatolia has its own specialties, such as keskek, manti and gozleme. Istanbul, however, is the city where almost all kind of cuisine can be tasted, due to its multicultural structure of a metropolis.

DID YOU KNOW?

 Turkish cuisine is one of the most appetizing and rich cuisines of the world, and Turkish people are known to be quite passionate about food. Diversity and full flavor makes the Turkish cuisine worldwide famous which draws influences from its rich history and each region in the country today praises its own specialities. The richness of Turkish cuisine is based on several factors; Variety of products cultivated on the lands of Asia and Anatolia, numerous cultural interactions in history, the place kitchens of Seljuck and Ottoman empires and geographical conditions that shaped the character of Turkish culinary culture. The Turkish art of cooking has a long and deep-rooted past and its cuisine varies across the country. The culinary culture of Istanbul, Bursa, Izmir region inherits many elements of vast Ottoman cuisine. The Marmara, Aegean and Mediterranean cuisine are rich in vegetables, fresh herbs and fish. Olive oil is most widely used. Black Sea region’s cuisine uses fish extensively, especially the Black Sea anchovy (hamsi). It’s influenced by Balkan and Slavic cuisine and includes maize dishes. The cuisine of the Southeast-Urfa, Gaziantep and Adana is famous for its kebabs and dough-based desserts such as baklava, kadayif, and kunefe. Central Anatolia has its own specialties, such as keskek, manti and gozleme. Istanbul, however, is the city where almost all kind of cuisine can be tasted, due to its multicultural structure of a metropolis.

 

SEE MENU

 

DID YOU KNOW?

 Turkish cuisine is one of the most appetizing and rich cuisines of the world, and Turkish people are known to be quite passionate about food. Diversity and full flavor makes the Turkish cuisine worldwide famous which draws influences from its rich history and each region in the country today praises its own specialities. The richness of Turkish cuisine is based on several factors; Variety of products cultivated on the lands of Asia and Anatolia, numerous cultural interactions in history, the place kitchens of Seljuck and Ottoman empires and geographical conditions that shaped the character of Turkish culinary culture. The Turkish art of cooking has a long and deep-rooted past and its cuisine varies across the country. The culinary culture of Istanbul, Bursa, Izmir region inherits many elements of vast Ottoman cuisine. Olive oil is most widely used. Black Sea region’s cuisine uses fish extensively, especially the Black Sea anchovy (hamsi). It’s influenced by Balkan and Slavic cuisine and includes maize dishes. The cuisine of the Southeast-Urfa, Gaziantep and Adana is famous for its kebabs and dough-based desserts such as baklava, kadayif, and kunefe. Central Anatolia has its own specialties, such as keskek, manti and gozleme. Istanbul, however, is the city where almost all kind of cuisine can be tasted, due to its multicultural structure of a metropolis.