Open from morning through late evening in Saint-Léonard, Saray moves easily from breakfast tables to mezze spreads and charcoal-grilled dinners. The kitchen focuses on Turkish staples: serpme kahvaltı arrives as a full-table ritual of eggs, cheeses, olives, spreads, and bread; later in the day, pide comes soft and blistered, stews simmer low in clay pots, and skewers pick up smoke over wood charcoal. Portions are generous without tipping into excess, and prices stay grounded for the scope of the menu. The room is meant for families, long meals, and return visits rather than spectacle. Halal throughout and quietly consistent.