With respect to local products, with recipes from Anatolia…
With respect to local products, with recipes from Anatolia…

Seki Restaurant, which takes its name (meaning “terraces on the slopes”) from the lush green terraces of our hotel, has been etched in the minds and taste buds of its guests with different layers of flavor that live up to its name. Located in one of the oldest and largest monasteries in the world, above the cellar, one of the prime locations of this area, Seki is the most awarded and most popular restaurant in the Cappadocia region.

Recognized time and again among the “best” by international magazines and organizations such as Condé Nast, Wine Spectator and Departures.com, Seki Restaurant bases its service on the philosophy of using the freshest ingredients to prepare any dish in the best way possible. With Rasim Özkanca, who is the founder of Borsa Restaurants and has a strong reputation in the sector, undertaking the culinary culture consultancy as of 2020, Seki's menu smells much more like Anatolia.

OUR MENU

Seki boasts a refined cuisine with a wide range of options from cold starters to slow cooked meat dishes, artisanal pasta varieties to vegan options, recipes using local produce to kebabs.

Seki is a full-fledged, refined cuisine restaurant with a wide selection of dishes ranging from recipes using local products to kebabs.

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.

You can gaze at the snow-covered Mount Erciyes and fairy chimneys, sip your coffee, eat dried fruits picked from 1,800 trees in the gardens of argos in Cappadocia, and experience the combination of pleasure and local produce. The horticultural activities in these gardens are certified with “clean agriculture’. While you enjoy dishes cooked with sauces made from tomatoes grown in the organic gardens on the slopes of Seki or with local potatoes, a quick glance at the gardens of argos in Cappadocia stretching out to the Pigeon Valley will be enough to see the 'source' of what is on your plate.

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