dry! Brand new and beautiful! The very famous "best" of any Turkish restaurant Paris, located about fifty meters from my house (18, rue Jouffroy of Abbans, 75017), and where I really wanted to go to dinner last week, but ... The restaurant has unfortunately closed for several days revealed, with many people inside trying to engage in mind-blowing work!
result, the restaurant has changed from "A" to "Z", or "at all in all":
New facade, new interior:
And of course new style of decoration:
Completely different from the previous style (also I liked a lot):
In a "fashion" more contemporary and very clean, which remain, however casually very beautiful chandeliers almost worthy Murano, and of course three tons of customers, as almost always on Saturday night (the day I strongly recommend you book in advance!):
Fortunately
: Apart from the decoration, absolutely nothing has changed in this sublime restaurant, where dinner Saturday night I took the very famous filmmaker Zun! other words, you're always greeted by very friendly Gündüz Eyyup (left) and his brother Gündüz Munittin (right), the best chef of the Turkish world, c ' is well known, lol!
Just
history to catch a little lack of pictures of the dishes in my previous article , here's what we have "devoured" both this Saturday, Feb. 5, beginning with the lamb chops to Mister Zun : 
Fair story to continue with my own beef tenderloin (which I do not eat meat cooked until around 3 or 4 times per year, XD !)... Not to mention all the new settings, which are also extremely attractive, including knives, is not it?
short! In summary, a restaurant and as usual I would advise everyone not only under his kitchen absolutely perfect, but with the added bonus its extremely reasonable price (ie, most entries about 5 or 6 €, and most entrees between 10 & 14 €, big up) ... Remember
NEVER to book in advance, especially on Saturday night!
SEC , 18, rue Jouffroy d'Abbans, 75017
Tel: 08-99-23-00-67 01-42-67-68-65 &
PS: If this interests you, you can still admire the architecture and decoration of the previous version of the same restaurant, on my previous article dating from 2008!
