Striving to embrace and promote to their guests the "Zero Mile" philosophy ("Make food with hyper-local ingredients"), which is crucially important for ecological sustainability, Chef Oğuzhan Pürdeloğlu and his culinary team use produce collected from the hotel's garden fresh between June and October and in their dried or fermented form during the rest of the year. Moreover, molasses obtained from the ancient grapes of Anatolia such as Emir, Dimrit and Parmak, which are harvested from the vineyards of argos in Cappadocia, add another layer of flavor to the dishes or make for a delicious breakfast spread.