Looking to bring the Aegean spirit to Wynwood - Chef Erhan Kostepen, former Executive Chef of Mandolin Aegean Bistro, along with his partner, Jerry Bock, previously General Manager at Cecconi's and founder and investor, Rob van den Blink, formerly of Claridge’s in London, joined forces to create Doya, a stylish and contemporary Aegean meze bar and restaurant.
Doya is inspired by a coastal lifestyle, but with a refined execution. This hot spot replicates both the sunny ambience and the excellent food of an authentic Aegean eatery - within a beautifully bohemian designed space and lushly planted alfresco terrace - decked out with a Mykonos vibe. Expect a vibrant meze bar, wood-fired open kitchen, eclectic design and Turkish hospitality.
Come hungry and order plentifully – which is all too easy considering the range of tempting dishes on the menu. Taking inspiration from Greek and Turkish cuisine with a healthy dose of international flair and putting a vibrant, modern twist on classic dishes. There's an extensive meze section to more involved offerings - each carefully-composed plate will surprise and delight with myriad flavours and textures. Washed down with cocktails offering interpretations of classics - spiked with Greek and Anatolian spirits and influence.
Authentic recipes through meze-style dishes
Turkish pastrami hummus, baked over wood; zucchini & spinach pancake by Sabuli, made with carrots, green onion, dill and feta cheese; greens & fig salad with feta, watermelon-radish & hazelnut-pomegranate dressing and Fisherman’s Seafood Stew for two, from the wood fired oven.
The Bursa, made with Herradura Blanco Tequila, Vida Mezcal, ginger and turmeric, lime juice, agave syrup, Tajin, chilli and firewater; and the Basil Mash, with Bluecoat Gin infused basil and mint, lime and lemon juice, simple syrup and raki.