Two brothers, one kitchen.
We grew up in a family where cooking wasn't something you did — it was how you ran the house. No quick fixes, no packets or sachets. Tantuni was made right before your eyes on the hot plate; kumpir was generously piled high; iskender bread was fresh from the oven or it wasn't served at all.
In 2022 we opened the doors of Tantunio in the Steentilstraat. The idea was simple: the same kitchen we know from Mersin and Istanbul, right here in Groningen. Not adapted for a wider audience, not simplified for speed. Fresh meat, house spices, bread from the oven.
Four years on, it's full on Fridays, many students know us by name, and people come from Drachten and Assen especially for the iskender. That's not marketing — that's just doing what we came here for.
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