The story
The BARN began as a stone shelter for a horse named Veroni, built among vegetable gardens, a vineyard, and an orchard on the grounds of Grandma’s Wonderland in Kavaklı, Silivri. Over time, that old barn became the farm’s culinary center—a place where harvests are cooked, grapes are pressed into wine, and meats slow-roast with rosemary and thyme in a stone oven. Today, the restaurant carries that same spirit, serving dishes that emerge directly from the surrounding land.
Chef Buğra Özdemir returned to The BARN in 2024 after five years abroad, bringing with him a master’s degree in sustainability and experience working in zero-waste kitchens at Michelin-starred restaurants in Copenhagen. His thesis on the Green Michelin Star and his work at the Mad Academy in Denmark shaped his approach. At The BARN, he combines Nordic techniques with traditional Turkish flavors, creating a menu that changes with the seasons.
The kitchen grows vegetables and fruits from heirloom seeds in the farm’s garden, harvesting them just before cooking. Meats and dairy come from pastures in the Trakya region, seafood from nearby Silivri port, and herbal teas, vinegars, and wines are produced on-site. This commitment to traceability and minimal waste defines every dish. The Michelin Guide has recognized the restaurant’s quality and sustainability-driven approach, awarding it a Recommended status—a reflection of the care that goes into each plate.
Dining at The BARN means sitting within the farm’s rhythm. The space retains its rustic character, with stone walls and a working hearth. Guests can choose from a chef’s tasting menu, an à la carte selection, or a lunch menu that highlights what the garden offers that day. The breakfast—Grandma’s Wonderland Breakfast—is a spread of seasonal produce and homemade items. Whether you’re here for a leisurely lunch or a multi-course dinner, the food tells the story of the land, the seasons, and the people who tend them.
Recognition
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