Lunch breaks are short in Maslak. The options are heavy, pricey, or both. We tried a third way: lavaş.

Two thin sheets of lavaş, sealed with melted cheese, done in minutes in a stone oven. No dough. No bloat. None of the afternoon slump.

Turkey's first lavaş pizza started here. Six pizzas, each with a name and a character. Not a menu — a lineup.

We work like a lab: we test a technique until it holds, then we seal it. That's where our name comes from — experiments on lavaş.

Our lavaş is thin. Our meal is whole.