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This tavern is a perfect example of lived Turkish hospitality. Ramazan Gökbayrak, the owner, personally takes care of his guests and effortlessly creates a general feeling of good cheer with his charming service. Gökbayrak recommends anything on his menu with all of his heart. Customarily, Turkish fare focuses on appetizers, which is reflected by the broad selection of starters of Ramo. Among many other delicious nibbles, cold first courses feature Havuç Ezmesi (fried carrots in garlic yogurt, € 4.40), Antep Ezme (a hot salad of tomatoes, peppers and onions, € 4.90) and Pasa Meze (grated feta cheese with herbs and garlic, € 4.90). Warm tasters include Peynir Tava (breaded cheese, € 5.50), Sigara Böregi (puff pastry rolls filled with cheese or spinach, € 4.90) and Karisik Kizartma (fried eggplant and zucchini with garlic yogurt, € 6.50). Main dishes are divided into meat, fish and vegetarian platters: the variations of lamb (€ 11.90–13.50) are especially tender and are served with vegetables or garlic yogurt. Fish specialties include Kalamar Dolma (grilled calamari filled with cheese, € 12.50) and Kiliç Baligi (grilled swordfish steak garnished with salad, € 11.90). Vegetarians will be delighted with Türlü (fried vegetables with rice and yogurt, € 10.20) or Firinda Türlü (assorted vegetables au gratin, € 10.20). Whichever of Gökbayrak’s recommendations one decides to follow, dining in the colorful yet moderately decorated restaurant is always an enjoyable night out.