The story
Mezra Yalıkavak takes its name from the Turkish word for a small village, and stepping onto its seven-dönüm property feels just like that. Olive trees, fruit orchards, a small dairy with Saanen goats, and free-range chickens surround the open-air tandır oven and copper cauldrons. The restaurant is built around a philosophy of slow, conscious eating that respects the soil and the seasons.
Chef Serhat Doğramacı, known to many from his MasterChef championship, brings a deep respect for Turkish culinary heritage to every plate. His team works with ingredients grown or raised on the premises: vegetables from the garden, eggs from the farm’s chickens, and cheese made from the goats’ milk. A signature moment is the preparation of teleme – a fresh, tangy curd whisked table-side with a branch from the mulberry tree, served with naturally fermented chickpea bread.
The menu is a tasting journey. Guests choose between a 12–14 course experience (about 2.5–3 hours) or a shorter 8–10 course option. Standouts include the meats from the tandır pit and keşkek, a slow-cooked wheat and meat dish beaten for hours in copper pots. Each course reflects centuries-old Anatolian recipes, presented with modern precision.
Mezra Yalıkavak earned a Michelin star in 2026 for its high-quality cooking, and the setting matches the ambition. Evenings begin in the garden’s lounge area, then move indoors for dinner – the interior is designed for quiet focus, lined with a grand wine cave. A mixology bar offers inventive cocktails. The dress code is smart casual; children under 12 are directed to a dedicated kids’ menu to preserve the calm, adult-focused experience.
This is Turkish fine dining that feels both rooted and fresh – a place where the land and the table are never far apart.
Recognition
Ambience
Details
Location
Facebook
Instagram