Meals can be enjoyed at the beautifully pared-down SEKI restaurant, characterized by its serene wood-and-stone décor and furnished with age-old artifacts that serve as striking artwork.
Guests can tuck into traditional fare such as tiny kirci pasta noodles topped with a sauce of minced meat and yogurt or a plate of Çeltik kebab made of strips of beef fillet, crispy fries, yogurt and tomato sauce. Finish off proceedings with an oven-cooked pumpkin dessert, walnut and molasses tahini mousse.
For ingredients, the chefs look to the well-tended hotel garden of Rasim Özkılıç that supplies a seasonal bounty of herbs and vegetables from fresh thyme, rosemary and mint to arugula, tomatoes and pumpkin.
Assistant Food & Beverage Manager
Daily, from 12.30 pm to 5.00 pm
Daily, from 6.00 pm to 10.30 pm