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

Soups have a special place in Turkish cuisine and the meals mostly start with them. In Anatolia, it is very common to have soup to start the day. No matter how extensive dinner menu we is, soup like this Ezo Gelin Corba would always be the one to welcome everyone, along with Pide Bread. There would be a type of borek, savory pastry with fillings, a Zeytinyagli, vegetables cooked in olive oil, made with seasonal vegetables and a mezze, appetizer. Then the main course could be either a casserole, stew or a home style tray bake kebab. Our most popular, delicios foods and dishes everyone should try….are

– Köfte:  A Turkish staple, köfte is balls or patties of ground beef or lamb, and can be served stewed, in sandwiches, over salads, or plain with yogurt.

– Menemen: This traditional Turkish breakfast item is scrambled eggs cooked in sautéed vegetables and served hot with bread.

– Mantı:  Mantı might remind you of ravioli at first sight, but the traditional Turkish dish is completely unique in taste and texture. Small beef or lamb dumplings are boiled or fried and served with yogurt or butter, and often accompanied with a range of spices.

– Börek:  Turkish savoury pastry comes in many varieties, most popularly filled with minced meat or spinach and cheese. Börek can be rolled, served as puffs, or layered like lasagna, and served for breakfast, lunch, dinner, or snack. Anyway you have it, börek is always flaky and delicious.

– Dolma:  Dolma is often used to refer to stuffed vine leaves, but encompasses any stuffed vegetable. Vine leaves are popular in Turkey, but so are stuffed peppers,zuccini, courgettes and eggplant.

– Pilav:  Turkish rice is simply put, delicious. Buttery and toasted, it can be the tastiest thing on your plate, and that’s not a bad thing. Don’t miss out on smothering your rice in yoghurt.

– Mercimek Köftesi:  These vegetarian meat balls made from lentils, bulgur, and chopped vegetables are a common Turkish appetiser.

– İmam Bayıldı:  This stuffed eggplant entree is delicious, hearty, and versatile. Aubergines can be filled with rice, bulgur, mince, and/or other veg and smothered in oil and butter before being baked or cooked on the stovetop.

We wish you bon appetit.

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.