Asma Yaprağı
Ovacık
Ayşenur Mıhçı's farm-to-table Aegean room — the only Michelin Bib Gourmand and Green Star on the peninsula
A twenty-seat vineyard-house table of slow Ovacık cooking
A restored village house and garden in Ovacık doing quiet farm-to-table cooking for about twenty guests a sitting, which is why you reserve a day ahead. Artichokes and other seasonal vegetables, meze and a short list of fish, all sourced close and cooked unfussily. The kind of low-capacity vineyard-belt room locals keep for weekend lunches.
Respuestas rápidas sobre Ova Sofra: reservas, horario, código de vestimenta y rango de precios.
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