Kayseri Kelle Tava Salonu

Kocasinan is the second most populous of Kayseri's central districts and the largest by land area, though it has no separate historical identity of its own — it grew out of the expanding city and its history runs together with the centre's. Kayseri itself sits in the southeast of the Central Anatolian Region, tracing its past through the Seljuk period back to Roman Caesarea. Kelle tava, the dish this shop's name points to, is a known item in the city's tradesman-eatery repertoire, made by boiling and then pan-roasting beef or lamb head meat — though that description comes from general knowledge of Kayseri's kitchen rather than from this business's own menu, since the item itself is not listed among the tags the establishment has chosen for its page. Those tags run to Turkish cuisine, soup, regional products and traditional cooking. On Tuna Caddesi in Kocasinan, this is a tradesman-style lokanta rather than a sit-down restaurant, and beyond the address no other detail — phone number, hours — is published at a source reliable enough to cite.