Why it’s the perfect Turkish dining experience

As soon as you enter Rüya, you know you have arrived to someplace special. Located in the center of the Croisette, in the goings on of conferences, events, and people’s beach holiday is Rüya, a culinary feat where you can pull out of the busyness of the city and dine well. The palette is Turkish, modern Anatolian to be specific and crafted by well-known restaurant owner Umut Özkanca. With a large menu, but one that isn’t overwhelming, you’ll feel like you’re able to grasp flavors of Anatolia in one meal.

Rüya is located in the Carlton Cannes hotel, an iconic and historical place that reopened last year after being closed several years for renovation. The light colors of the restaurant of sandstone tones with pops of turquoise and red colors bring a vibrant energy to the space, especially with the open patio overlooking the Sea. What I like most about the restaurant is its laidback feel. You can be dressed up or dressed down, and still feel in place. The waiters are also kind and helpful, to help guests navigate the menu.

The Nazar Sour was a recommended cocktail to start with. It’s made with Ketel One Vodka that’s infused with cardamom, rose, pear, blue curaçao, and champagne mousse. It’s blue and flavorful. Other must-try cocktails are J’ador made Havana Cub 3 years, green chartreuse, pear, lime, and grilled tropical mix. And, Piquant Flower.  

The menu is broken up into 4 main categories: cold, hot, bread oven, and larger plates. From the cold category, the Lakerda is salt-cured yellow-fin tuna, with compressed cucumber, tarama and botarga, gave a feel of ceviche. The Kasik Salata, which is a Turkish spoon salad with chopped vegetables, pomegranate dressing, and pistachio is a nice salad blend of sweet and savory. From the hot category, the Börek is a Turkish staple of a deep-fried filo-wrapped feta cheese cigar with carrot, zucchini, and walnut. Savory and salty it’s something kids would surely enjoy. Şiş Tavuk Kebapm, also known as chicken tawouk was perfectly flavored of yogurt and chili marinated chicken thigh on a skewer. From the bread oven category, Lahmacun- also a Turkish favorite- and Sucuk Pide, a homemade spicy sucuk sausage added a strong saltiness to the table. And for the larger plates the Fish fillet of the day (which was Sea Brim) was flavored and cooked to the right consistency. The Sığır Kısa Kaburga, a 24-hour slow-cooked Wagyu beef brisket with Turkish BBQ glaze and served with chickpea puree and house made harissa will melt in your mouth.

Lakerda, Kasik Salata, Lahmacun, Sucuk Pide, Sığır Kısa Kaburga, Fish Fillet | Photo Credit: Seele Magazine

As dusk turned to night, the mood of the restaurant relaxed as the lights turned down low, the music was like dancing music, and each table light created a dimmed atmosphere. If you have room for dessert, the Furin Sütlaç, a traditional Anatolian rice pudding with raspberries, rose ice cream and lokum hits the spot. Not too sweet, it’s a delight for those like me that love rose flavored desserts.

The perfect date night spot, or place to just hang with friends Rüya, with its sharing concept and rich Anatolian flavors will sweep you away. There are many restaurants in Cannes and many of them are good. But it’s Rüya is probably one of the few authentic Turkish restaurants with a focus on Anatolia that you’ll find in Cannes.