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      <image:caption>babade dining room</image:caption>
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      <image:caption>Turkish Country salad</image:caption>
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      <image:caption>A wooden table with a black bowl of chickpea stew with garnishes, a blue-patterned plate with a salad, a blue-patterned plate with shredded carrots, and a wooden plate with a rolled tortilla or flatbread.</image:caption>
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      <image:caption>Close-up of hands shaping and cutting long, twisted pieces of yeast-leavened dough on a floured surface, with more dough pieces in the background.</image:caption>
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      <image:caption>A bowl of Turkish dish with shredded meat, pickled onions, two grilled tortillas, and a creamy tarahana sauce garnished with a dollop of sour cream and chili flakes.</image:caption>
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      <image:caption>lobster Kebab</image:caption>
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      <image:caption>Red Mulberry and Strawberry desert</image:caption>
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      <image:caption>Maria Archer Ahmet Dede</image:caption>
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      <image:caption>Chef Ahmet Dede and Chef Ali Siyar</image:caption>
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      <image:caption>Jacques Savary de Beauregarde -Head of the Sommelier and drinks team at dede and babade</image:caption>
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      <image:caption>A restaurant interior with tables and chairs near large glass windows overlooking a garden with lush green plants and a white brick wall.</image:caption>
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      <image:caption>Shallow bowl with a taco featuring ground beef, shredded meat, and garnished with a lemon wedge, fresh mint, and parsley.</image:caption>
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      <image:caption>John Dory with vegetables cooked in olive oil, Turkish style beurre blanc sauce</image:caption>
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      <image:caption>Skeaghmore Duck breast, beetroot cherry gel with roasted cabbage garnish and crispy kale</image:caption>
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