About the venue
The historical tobacco factory in Çubuklu was opened under the name La Luna. Bringing together famous fish, steak and sushi restaurants, La Luna Cubuklu took over the legacy of the popular concept with its style that combines scenery, food and entertainment.
Places inside La Luna Çubuklu:
Çubuqlu
Located in the middle of 3 restaurants in La Luna, Çubuqlu serves as a bistro-club with meals. Owners of the Modul in Ayazağı, the operators of Çubuqlu have combined their expertise in music and clubs with the culinary power of 3 important restaurants in La Luna. As of the evening hours, Çubuqlu turns from a place where you can have a cocktail against the sunset into a high-energy restaurant-bar atmosphere as of the evening. The venue, where the rhythm of the music is higher than other restaurants, continues as a club in the following hours.
Takami Sushi
Takami, the representative of the Far East cuisine in La Luna, presents us with special flavors from modern Japanese cuisine as well as sushi. In the menu, there is a salad section with Tofu salad and Crab Salad, as well as appetizers such as Miso Soup and Spicy Sour Soup. Among the starters on the menu, which are very suitable for sharing, Gyozas, Prown Crakers (Shrimp chips) served with duck or veal draw attention, while Sake Carpaccio from salmon and Crab Ball with seafood are the original plates of the restaurant.
Chef By Erdal
Chef By Erdal in La Luna Çubuklu is a well-known steakhouse restaurant especially in Moscow. The restaurant in Moscow, where Erdal Chef is very popular, is known as a place that hosts world-famous football players and stars. Chef By Erdal's menu starts with Steak Tartar, Carpaccio and Beef Sushi, which are indispensable for steakhouses. Spaghetti and Turkish delight from the veal section, Lamb Kafes and Back special plates from the lamb section, in the menu of the restaurant, which has a wide salad section consisting of meat accompanists such as rocket, Gavurdağ and Tulum cheese salad. In the meat restaurant, which also has Kebab on its menu, the indispensable meat of steakhouse restaurants such as New York, Dallas and T Bone come from the dry age cupboard.
