Troya Clement Restaurant - San Francisco, CA | OpenTable
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Troya Clement
Troya Clement

Troya Clement Details

  • Dining Style: Casual Dining
  • Website: http://www.Troyasf.com
  • Email: info@troyasf.com
  • Phone: (415) 379-6000
  • Hours of Operation: Monday - Thursday 12:00pm to 3:00pm / 5:00pm to 9:30pm Friday 12:00pm to 3:00pm / 5:00pm to 10:00pm Saturday 12:00pm to 10:00pm Sunday 12:00pm to 9:00pm
  • Payment Options: MasterCard, Visa
  • Cuisine: Turkish, Mediterranean, Middle Eastern
  • Dress Code: Casual Dress
  • Accepts Walk-Ins: Yes
  • Additional Details: Beer, Personal wines welcome (corkage fee applies), Takeout, Wheelchair Access, Wine, Wine Bar
  • Catering: Please call for details.
  • Private Party Facilities: .
  • Private Party Contact: Berk Kinalilar (415) 999-9985

Getting there

  • Cross Street: 5th Avenue
  • Parking: Street Parking
  • Parking Details: Public Parking on 6th avenue between clement and geary.
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A word from Troya Clement
Troya was known as llios or llion, a name which can be found in the epic poem, where the poet immortalized the city through mythological characters like King Priam, Hector, Paris and beautiful Helen. For centuries, this story was regarded as only myth until the ruins of the city were found in western Turkey in the mid-19th century. At Troya, we strive to create modern Turkish cuisine with south Mediterranean influences that celebrate this glorious history. We invite you to visit us and experience our creations with one of the city's most eclectic wine list and Troya's relaxed dining room.Continued
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Troya Clement
4.2
99 $30 and under restaurant
Featured Reviews
  • "Food was fantastic, but mostly ordered small plate so cannot speak for main dishes. Lamb kebabs were by far the best dis..."
    Dined on 4/29/2013
  • "Some of the most well prepared food, served in an upscale casual and cozy setting. Staff is unbelievably helpful and kno..."
    Dined on 4/29/2013
  • "Simple unvarying healthy delicious mediterranean/Turkish menu (eggplant salad is the best), totally unpretentious, short..."
    Dined on 4/27/2013

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