After opening in 1999, Changa has simply got better -- the restaurant received a local Best New Restaurant award and was featured in numerous international magazines and newspapers.

Its contemporary Turkish menu is composed of fresh and locally produced items that change with the seasons. Apart from the à la carte menu, a tasting menu (for two or more people) is also available.

Grilled octopus with spicy red miso and nori sauce; grilled loin of lamb with roasted quince and peanuts with sumac molasses; wasabi and salmon tortellini in creamy lemongrass sauce. This is innovative and fine contemporary dining at its height.