At Marash Mediterranean, the baklava comes as two pieces of layered phyllo filled with finely chopped nuts and soaked in a sweet syrup. The kitchen emphasizes a handmade approach, so the pastry tends to be tightly layered and neatly cut, with a syrup that leans more toward fragrant than cloying.[7] Each bite balances crisp pastry and a moist center, with the syrup seeping just enough into the layers to keep them tender without turning soggy. Portions are modest but rich, making this a fitting finish after their grilled meats and meze.[5][7]