Saray Sultan’s Divan – The Ottoman Royal Cuisine is where imperial splendour meets the soul of modern fine dining. Inspired by the Topkapı Palace kitchens, it revives the culinary rituals once reserved for sultans, viziers, poets, and travellers of the Golden Age. Each flavour tells a story of artistry and faith — a royal experience where history, poetry, and taste unite beneath the dome of heritage.
The Ottoman Royal Cuisine
A Palace of Taste. A Majlis of Elegance. A Feast of Empire.
Saray Sultan’s Divan – The Ottoman Royal Cuisine is where imperial splendour meets the soul of modern fine dining. Inspired by the Topkapı Palace kitchens, it revives the culinary rituals once reserved for sultans, viziers, poets, and travellers of the Golden Age.
Each flavour tells a story of artistry and faith — a royal experience where history, poetry, and taste unite beneath the dome of heritage.
In the Ottoman world, food was philosophy. The Sultan’s chefs, the matbah-ı âmire ustaları, created dishes that harmonised flavours from Persia, Arabia, the Balkans, and Anatolia. Saray Sultan’s Divan recreates that harmony through authenticity, ceremony, and elegance — each dish a verse from the poetry of empire.
Expect saffron, rosewater, almonds, pistachios, and devotion — composed like music and served with grace.
Hünkâr Beğendi – The Sultan’s Lamb Shank – slow-braised lamb over smoky eggplant purée, beloved by emperors.
Saray Pilavı – The Palace Pilaf – saffron rice with apricots, pine nuts, and golden raisins served on silver.
Pasha’s Delight – Palace Baklava – crisp pastry, honey, and pistachios — dessert of sultans.
Mevlevi Kebab – charcoal-grilled tenderloin with Sufi-inspired spices honouring Rumi’s whirling spirit.
Bosphorus Sea Kebab – olive-herb marinated seabass, light and noble.
Dolma of the Divan – grape leaves filled with herbs, rice, and Ottoman refinement.
Rosewater Sherbet – the drink of celebration, fragrant as Istanbul’s gardens.
Marble columns, velvet drapes, and mosaic walls evoke the splendour of the palace. Golden calligraphy glimmers beneath chandeliers, while oud and ney melodies fill the air. Emerald, gold, and ivory hues reflect the royal chambers of the Saray — where dining was devotion.
This is not simply a meal — it is a moment within the Sultan’s Majlis.
Saray Sultan’s Divan sees cuisine as poetry written by fire and time. Each meal is an act of gratitude — echoing the Ottoman saying:
“To feed a guest is to honour God Himself.”
Our chefs uphold this sacred art, using premium halal ingredients, slow-cooked mastery, and recipes passed through generations..
Authentic Ottoman & Anatolian royal recipes.
Family-friendly, alcohol-free fine dining.
Royal service inspired by the Sultan’s Majlis.
Architecture, music, and scent evoking the empire’s golden age.
The refined hospitality of the Berkeley & Lords legacy.
Saray Sultan’s Divan – The Ottoman Royal Cuisine, presented by Berkeley & Lords Hospitality, embodies Eastern luxury and timeless grace. From Istanbul to London, Doha to Toronto, each Majlis shares one eternal truth:
“Taste is an empire — and we are its custodians.”
A Feast of Empire.
Dine as the Sultans dined. Experience the fragrance of history, the warmth of hospitality, and the soul of a civilisation reborn.
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