From the garden, the sea and the stone oven — a table set to the rhythm of the season.
This table was set inside an olive grove
In the shade of century-old trees, we cook with what comes from our own garden, the gulf’s fishermen and the peninsula’s growers. We press our own oil and bake our bread in a stone oven.
Our GroveThe journey of a plate: four steps from tree to table.
The Grove
Among century-old trees, the day begins with the harvest.
The Garden
Greens and vegetables are picked every morning.
The Kitchen
Wood fire, stone oven and patience.
The Table
A long Aegean table set in the shade.
Whatever the season gives
“Like good olive oil, a kitchen dislikes haste; it clears as it rests.”
Derya Aksoy
Executive Chef
Born in Urla; she weaves a journey from her grandmother’s wild-herb tables to Michelin kitchens back into the produce of her homeland.
Our Kitchen
“The region’s strongest example of sustainable gastronomy.”
Michelin Guide
Green Star · 2025
Gault & Millau
15/20 · 2025
Time Out İzmir
Restaurant of the Year · 2024
Slow Food
Snail of Approval · 2024
“We can’t forget that lunch under the olive trees. The greens, the oil, the bread — everything alive.”
“The most honest kitchen on the Aegean. Behind every simple-looking plate lies great craft.”
“We held our engagement in the grove garden; with the sunset it was like a fairy tale.”