In the middle of the Anatolian plateau, hundreds of kilometres away from the sea, very few people would expect to feast on delicious fish. Yet a meal at Trilye is defined by many as one of the best dining experiences in Ankara. Decorated with blue lights, a large canopy shadows the central courtyard, with its apricot and cherry trees, while the indoor dining halls overlooks the green space from wide windows. Early in the night, chef and owner Süreyya Üzmez often entertains his guests, before disappearing into the kitchen all over again. On browsing through the menu, diners will be spoiled for choice: shellfish, dentex, swordfish and sea bass cross paths with surprises like octopus stew and semolina halva ice-cream.