{
  "nav": {
    "home": "Home",
    "menu": "Menu",
    "gallery": "Gallery",
    "reservation": "Reservation",
    "contact": "Contact"
  },
  "home": {
    "hero": {
      "subtitle": "Est. 2015 • Teras Steakhouse",
      "title": "Inspired by Open Fire",
      "desc": "Since 2015, as Teras Steakhouse, we share our passion for high-quality meat with our guests. Our carefully prepared meats using the dry-aged method reach perfection with our meticulous cooking techniques.",
      "explore_menu": "Explore the Menu",
      "our_philosophy": "Our Philosophy"
    },
    "philosophy": {
      "tag": "01 / ABOUT US",
      "title": "Our Method",
      "desc1": "We cook our meat on the grill, extracting every natural nuance and resting it sufficiently. No flashy herbs, just pure flavor and a little salt.",
      "desc2": "This is what you get: A mouth-watering, juicy, and delicious cut of meat.",
      "badge": "ARGENTINE GRILL"
    },
    "cuts": {
      "tag": "02 / THE SELECTION",
      "title": "Dry Aged & Argentine Grill",
      "dry_aged": "Dry Aged Meat",
      "dry_aged_desc": "A type of meat processed with a special maturation method. It allows the meat to be broken down by natural enzymes, achieving a more intense flavor.",
      "grill": "Argentine Grill",
      "grill_desc": "It cooks with its own juice and fat, making it juicier and more aromatic. Prepared using high-quality charcoal.",
      "t_bone": "T-Bone Steak",
      "t_bone_desc": "Exquisite taste with dry aged process.",
      "tomahawk": "Tomahawk",
      "tomahawk_desc": "Bone-in feast, Argentine grill style.",
      "new_york": "New York Steak",
      "new_york_desc": "Intense aroma and flawless marbling."
    },
    "cellar": {
      "tag": "03 / CURATION",
      "title": "The Cellar",
      "desc": "You can find the best wines to accompany your meat in our restaurant. Whatever the cut, cooking degree, and sauce of your meat, we definitely have a wine recommendation for you.",
      "wine1_name": "Cabernet Sauvignon",
      "wine1_desc": "Classic Red, Full Body",
      "wine2_name": "Pinot Noir",
      "wine2_desc": "Light Red, Smooth Taste",
      "wine3_name": "Chardonnay",
      "wine3_desc": "Fresh White Selection",
      "view_list": "VIEW FULL WINE LIST"
    },
    "cta": {
      "title": "Secure Your Table",
      "desc": "We look forward to providing you with an unforgettable dining experience. Please book in advance.",
      "button": "RESERVE A TABLE"
    }
  },
  "menu": {
    "title": "The Menu",
    "subtitle": "Forged in Ember & Ash",
    "nav_starters": "Starters",
    "nav_prime_cuts": "Prime Cuts",
    "nav_sides": "Sides",
    "nav_dessert": "Dessert",
    "starters_title": "Starters",
    "starters_desc": "Primal ignitions to awaken the palate. Each dish is a testament to the transformative power of smoke.",
    "starter1_title": "Coal-Roasted Beetroot",
    "starter1_desc": "Whipped goat cheese, toasted hazelnut, aged balsamic, honeycomb.",
    "starter2_title": "Embered Bone Marrow",
    "starter2_desc": "Bourbon-bacon jam, sourdough toast points, parsley salad, grey sea salt.",
    "prime_cuts_tag": "The Masterpiece",
    "prime_cuts_title": "Dry-Aged Tomahawk",
    "prime_cuts_desc": "45-day dry-aged wagyu, carved tableside. Finished over white oak and cherry wood embers.",
    "mkt_price": "MKT PRICE",
    "cut1_title": "Fillet Mignon",
    "cut1_desc": "Exceptionally tender with a delicate char.",
    "cut2_title": "A5 Wagyu Strip",
    "cut2_desc": "Miyazaki Prefecture. Intense marbling, melt-in-your-mouth texture.",
    "cut3_title": "Dry-Aged Ribeye",
    "cut3_desc": "Aged 30 days for concentrated mineral depth.",
    "sides_title": "Accompaniments",
    "sides_desc": "Refined staples crafted to complement the intensity of our proteins.",
    "side1_title": "Truffle Mac & Cheese",
    "side1_desc": "Black winter truffle, four-cheese blend.",
    "side2_title": "Asparagus Al Forno",
    "side2_desc": "Wood-fired, lemon zest, cured egg yolk.",
    "dessert_title": "Sweet Release",
    "dessert1_title": "Smoked Chocolate Fondant",
    "dessert1_desc": "Bourbon-soaked cherries, vanilla bean gelato, salt flakes.",
    "dessert2_title": "Burnt Basque Cheesecake",
    "dessert2_desc": "Charred exterior, creamy center, seasonal berry compote."
  },
  "reservation": {
    "title": "Secure Your Table",
    "subtitle": "Reservation",
    "date": "Date",
    "time": "Time",
    "guests": "Guests",
    "person": "Person",
    "occasion": "Occasion",
    "occasion_none": "None",
    "occasion_birthday": "Birthday",
    "occasion_anniversary": "Anniversary",
    "occasion_business": "Business",
    "requests": "Special Requests",
    "requests_placeholder": "Dietary requirements or preferences...",
    "submit": "Confirm Availability",
    "success_title": "Reservation Confirmed",
    "success_desc": "An email with your booking details has been sent. We look forward to welcoming you to Teras Steakhouse.",
    "book_another": "Book Another Table",
    "info_title1": "The Open Fire",
    "info_desc1": "Witness the primal art of live-fire cooking from our Chef's counter seats.",
    "info_title2": "Curation",
    "info_desc2": "Sourcing only the finest cuts of heritage beef, dry-aged in-house for 45 days.",
    "info_title3": "Cellar",
    "info_desc3": "A sommelier-curated selection of rare vintages and bold reds."
  },
  "contact": {
    "title": "Contact",
    "address": "Ölüdeniz, Atatürk Cd. No:36, 48340 Fethiye/Muğla, Turkey",
    "phone": "+90 537 420 52 80",
    "email": "dincergokce48@gmail.com",
    "form_name": "Your Name",
    "form_email": "Email",
    "form_message": "Your Message",
    "form_submit": "Send"
  },
  "footer": {
    "rights": "All rights reserved.",
    "created_by": "Created by ayris.tech",
    "address": "Ölüdeniz, Atatürk Cd. No:36, Fethiye/Muğla",
    "phone": "+90 537 420 52 80",
    "email": "dincergokce48@gmail.com"
  }
}