The story
The Rabbit Hole Restaurant at Olympos Mountain Lodge serves a focused seasonal cuisine from its Tekirova address. Chef Mehmet Ali Börtücene founded the project to bridge mountain hospitality with deliberate culinary craft. He built the kitchen inside the Gusto Hotel wing so guests can watch the team work through the day.
The kitchen publishes a new lineup every evening rather than relying on a static book. This rotating structure forces the cooks to track harvest schedules and weather patterns across the province. The Rabbit Hole maintains direct agreements with nearby growers to secure ingredients at peak ripeness. Those supply chain choices anchor the seasonal cooking in regional traditions.
The dining room sits directly beside the forest edge of Beydağları National Park. The casual fine dining layout keeps tables close while preserving a relaxed pace. This steady commitment to fresh materials and straightforward service earned the kitchen a score of thirteen from Gault&Millau for the 2026 edition. The guide recognized the spot as a chef driven destination where regional cooking meets everyday comfort.
Recognition
Details
Location
