While Turkish cuisine is generally gaining worldwide notoriety.
Turkish cuisine is not homogeneous, specific areas within Turkey have always been countrywide famous for their regional cuisines. A plenty of regional delights exist but for our guests and holidaymakers we prefer to serve our aegaen culinary dishes and delights.
Our region have embraced the north aegean ingredients which are fresh vegetables, herbs and our our specific olive oil. Fresh fish, seafood, lamb and veal is of course also included. We also produce many vegetable based dishes, thanks of the fertile lands of our aegean and mediterranean coastlines. Most of this dishes are served as appetisers or starters, next to fresh, crisp salads, we call them Meze. Traditionally we arrange them on our buffets and our guests in the middle of there table, diners slowly, snack on them while drinking on our preferred national alcoholic drink of Rakı. The most popular Meze choices include…
– Grilled eggplant salat
– Fried vegetables with garlic and joghurt
– Hot Pepper, vegetable paste
– Joghurt with herbs
– Zuccini pancakes
In the summer months, light foods such as seasonal vegetables, salad, grilled meat and fish, fruit for dessert are preferred in our region. Traditional summer meals in the Aegean are mainly from fried vegetables; It consists of eggplant, zucchini, tomatos, potatoes and green and red peppers and is served with lots of garlic yogurt or tomato sauce. In addition to chicken and lamb grilled meat, cold appetizers such as haydari, antepezme, purslane with yoghurt, eggplant and carrot paste are preferred. Sheepcheese (feta), cucumber, tomato, watermelon or honeymelon are not missing for breakfast. One of the world-famous desserts of Turkish cuisine is the indisputable “BAKLAVA”. Baklavas made in our region are made with peanuts or walnuts grown in our neighborhood. Baklava’s reputation in Europe is based on the date when the Ottomans besieged Vienna. It is argued that the origin of “Apfelstrudel”, unique to Germany and Austria, is originally based on baklava.