The story
Since 2010, Asma Yaprağı has been a family-run restaurant in Çeşme, rooted in tradition and a deep respect for the land. The name, meaning “vine leaf,” hints at the Aegean soul of the place. Here, hospitality is heartfelt, and the table is shared.
The kitchen is guided by a farm-to-table philosophy. Seasonal herbs, vegetables, and fruits come from the restaurant’s own garden, supplemented by neighbouring farms and trusted local producers. Extra virgin olive oil and aromatic herbs define the cooking, giving each dish a wholesome, home-cooked feel. While the menu is mostly plant-based, select meat and fish options are also offered. Because the ingredients change with the seasons, the menu evolves constantly, always reflecting what is at its best.
Asma Yaprağı’s Mediterranean cuisine is built on fresh, seasonal produce and the rich culinary heritage of the Aegean region. Dishes are prepared simply, letting the quality of the ingredients speak. The result is a meal that feels both nourishing and deeply connected to the landscape.
In its 15th year, the restaurant was honoured with a Green Michelin Star for its dedication to sustainable farming and dining practices. The 2026 Michelin Guide also awarded Asma Yaprağı a Bib Gourmand, recognising its good quality, good value cooking. These accolades reflect a commitment that goes beyond the plate: supporting the local community, reducing environmental impact, and celebrating the land that feeds them.
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