Restaurant and bar

The overarching philosophy for our restaurant is “From Field to Table”. Our chef Gokan prepares seasonal menus to take best advantage of the produce we grow in our vegetable garden and greenhouses. We also source as much produce as possible from the local community, with fish fresh from the boats at Akyaka and cheeses from a nearby dairy.

Nothing tastes quite as good as a salad made from leaves that have been freshly gathered from the field, or eggs that have been laid by our chickens. And who can resist the delicious aroma of freshly baked bread in the morning.

Wake up and enjoy our hearty breakfast which follows the well-known Turkish Village breakfast fare, a delightful spread of fresh bread, cheeses, olives, salad and eggs with a selection of jams and honey to follow.

For lunch we offer a choice of light meals to keep you going until dinner from toasties to salads or if you prefer your main meal in the day, our full menu is available.

Join us in the evening for a delicious dinner prepared by our chef using seasonal produce. We offer a wide range of hot and cold mezzes to get you started, which change throughout the year, followed by one of our specialities often cooked on the open fire.

Round off your evening with something sweet and a Turkish coffee.

Following the finest village traditions of preserving food, homemade jams made from the season’s abundance line our store cupboards ready to be served for breakfast – who would have thought that pumpkin jam could be so tasty?! A surplus of chillies is dried for the winter menus to add a little heat to mezzes and casseroles.

Our restaurant is open from 8am to 10pm (last food orders 9.30pm), serving breakfast, lunch, snacks and dinner.

If you have any special dietary requirements, please let us know so that we can accommodate these for you.