Dishes cooked in stone ovens are cooked and served in terracotta utensils, as opposed to metal, and are called tile. For example, fish in tile, casserole in tile, dishes with kashar in tile…

For Tile dishes, the dishes are sent to the stone oven in the Serbethane kitchen by our expert chefs and presented to your table with a wonderful service presentation.

In the region, the taste of food cooked on tiles is more natural than that of food cooked in pans or in containers such as metal, copper or aluminum. Because it is cooked in stone. The real flavor emerges when the flavor added by the fire of the stone oven to the cooking of the food is combined with the tile.

The history of cooking on tiles dates back to ancient times. Making roof tiles in baked clay used to be cost-free, allowing anyone to make tiles and make their own pots and pans. That's why the tile came into being, and I'm glad it did. From history to the present day, the taste of food cooked on bricks is different from other dishes. If food is still cooked on tiles today, it is because of its naturalness and because the food cooked on tiles tastes good.

Dishes in which meat, onion, tomato and garlic are used are cooked on bricks in the region, and when you consider the spices in them, they have an appearance and of course taste that appeals to the appetite and the eye.