Cotmeh

The menu explicitly labels many dishes as 'Vegetarisch' (including Kûndir, Sîyele, Penner, Bîzîn, Ovengebakken Feta, Vegetarische Bulgur Krokketten, and vegetarian versions of Piras, Spinazie, and Dolma), and the owner's description emphasises a kitchen that uses fresh vegetables and offers vegetarian alternatives for several meat dishes. Staff are at least aware enough to mark these on the menu, but the kitchen is shared and no dedicated fryer or equipment is noted.

The menu prominently features lamb and beef dishes, and the owner describes the cuisine as inspired by his upbringing in Urfa, a predominantly Muslim region of Turkey. However, no source confirms that the meat is halal-slaughtered or that the kitchen holds any halal certification. Best to call ahead and ask directly.

Some vegetarian dishes, such as Kûndir with feta, Sîyele with halloumi and egg, Penner with feta, Bîzîn with goat cheese, Ovengebakken Feta, Piras with yoghurt, Spinazie with yoghurt, and Dolma with yoghurt, contain dairy or eggs and therefore are not vegan. A few dishes, including the Cotmeh Salade with feta and some starters, may be adaptable. However, the menu does not mark vegan options, and no source confirms staff training on vegan cross-contamination. The restaurant will make a best effort upon request.

Dairy appears in many dishes: feta (salade, Kûndir, Penner, ovangebakken feta, Hamsi), halloumi (Sîyele), goat cheese (Bîzîn), yoghurt sauces (Manti, Spinazie, Dolma, and several others). The menu does not mark dairy-free options, and no source confirms a dedicated dairy-free preparation area. Best effort with staff consultation.

Multiple dishes on the menu contain nuts. These include Baklava with pistachios, Hurma & Fistik with pistachios, Vegetarische Bulgur Krokketten with pine nuts, Dolma with walnuts, Bîzîn with pumpkin seeds (a seed, not a tree nut, though the label is ambiguous), and Kûndir with pumpkin seeds. The restaurant does not mark dishes for nut content, and no source addresses whether the kitchen can accommodate nut-free requests. Best effort with advance notice is recommended.

The Sîyele lahmacun explicitly contains egg. Baklava and other pastries may also contain egg, but no full allergen matrix is provided. No source indicates staff training on egg-free accommodation. Best effort.

The menu is built around gluten-rich staples: house-made flatbread, bulgur croquettes, manti (Turkish ravioli), lahmacun (Turkish pizza on thin dough), and baklava. No gluten-free alternatives are offered or marked. The kitchen is a single shared space with no dedicated gluten-free area. Not recommended for coeliac diners.