Ocakbaşı 70

Ocakbaşı 70 takes its name from the Anatolian ocakbaşı style of dining — literally 'at the fireplace' — where guests gather around or close to an open charcoal grill that operates as both the kitchen's working surface and the dining room's focal point. The number 70 references Karaman's provincial licence plate code, a common shorthand for regional identity in Turkish restaurant names. The restaurant operates from Gazi Caddesi in the city centre and builds its menu around charcoal-grilled skewers: şiş kebabı (lamb cubes marinated and threaded onto metal skewers), Adana kebabı (spiced minced lamb pressed onto flat skewers and grilled), and kanat (chicken wings, marinated and charred over the coals). A full pilav — rice cooked in meat broth with orzo pasta — accompanies most main dishes. The grill section is visible from the dining room, and during busy service the smells of charcoal and searing meat fill the entire space. The dining room accommodates a sizeable crowd on Gazi Caddesi, one of the city's secondary commercial streets, drawing an evening trade of working families and small groups. Opening hours extend to midnight, later than most comparable Karaman restaurants, making it suitable for both early dinner and late-night eating. The ambience is lively rather than refined — efficient service, casual dress code, tables packed closely on weekends.