Dining
One table, led by the morning's catch and the garden.
There is no menu to choose from, exactly. What arrives at the table is decided each morning — by the boats that came in, by what the garden is giving, by the season. You sit, and the Mediterranean is served to you.
Long mornings on the terrace
Breakfast is a Turkish affair and it takes its time: warm bread and village cheeses, honey still on the comb, tomatoes and cucumbers picked that morning, olives, eggs cooked over fire, and tea poured until you wave it away. Eaten slowly, over the water.
Dinner by candlelight
Each evening, a single seasonal dinner — Mediterranean cooking built on the day's fish, mezes drawn from the garden, good olive oil and a handful of herbs. Intimate, candlelit, unhurried. Dietary wishes are simply a word with the house.
The Bar
As the sun goes down, the bar comes into its own: local Antalya wines, properly cold rakı with melon and white cheese, and a short list of cocktails. One last drink with your feet still warm from the day.
Breakfast is included for all guests. Dinner and the bar are open to residents nightly, and to outside guests by reservation when the house has room.