Yakamengen III

The story

Yakamengen III: Modern Cuisine in Datça, Türkiye – Michelin Recommended

A Peninsula Setting, a Restored Olive Press

On the Reşadiye Peninsula, where two seas meet, Yakamengen III occupies a space locals call “Betçe” – the far place. The restaurant sits within an old mengen (olive press) that was faithfully restored some twenty years ago. The current iteration, with the “III” suffix, opened under a young chef, breathing new life into the stone structure. In summer, service moves to a hidden garden behind the building, where the evening air carries the scent of herbs and sea.

Local Roots, Contemporary Hands

Olive oil, the star of previous kitchens here, remains a priority. The chef shapes the menu around local producers: vegetables from the restaurant’s own garden and neighbouring villages, fish from the coast’s most experienced fishermen, and ingredients from nearby farms. Known and forgotten recipes are reworked with modern techniques. The kitchen follows a principle of sustainability, and pays close attention to wine-food pairing, with a thoughtfully curated selection of entirely local boutique wines from surrounding vineyards.

The result is a modern cuisine that feels grounded in Datça. Plates are elegant, inspired by nature, and served with the kind of precision that earned the restaurant a Michelin Recommended award. The atmosphere, too, is refined – art and ambient details complement the evening dining experience, making Yakamengen III a destination for those who appreciate pure, honest flavour.