The story
Capra Cukurbağ brings contemporary Anatolian cuisine to Alanya through a strict seasonal framework managed by chef Serra Beklen. She designs a weekly menu that shifts entirely with what arrives fresh from local markets and regional farms. Gault & Millau recognized this disciplined farm to table method with a twelve point rating for 2026.
Weekly updates keep the dining experience anchored to actual harvest availability rather than fixed recipes. The kitchen highlights Anatolian local products while applying modern Turkish cooking techniques to each preparation. Beverage selections follow the same vineyard to table logic, matching regional wines directly to the daily ingredient list.
The dining room occupies a relaxed rural setting that keeps attention firmly on the food. Open layouts and natural materials create a calm backdrop for extended meals. This seasonal Turkish cooking relies on direct partnerships with nearby growers, ensuring every plate reflects the immediate landscape.
Recognition
Details
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