Zeytinaltı Kahvaltı
Alaçatı
The Sezginer family puts up a wholly organic morning under their own vines, pouring grape juice pressed from grapes you can reach up and pick
A working 9.5-dönüm farm puts its own tomatoes, peppers and preserves on a thirty-three-plate table overlooking a waterfall
Bağ Bostan sits on its own 9.5-dönüm plot off the Ilıca side of Alaçatı, growing the tomatoes, peppers, courgettes, cucumbers and aubergines that anchor its breakfast rather than buying the spread in. The thirty-three-item table leans regional and house-made, running through Aegean specialities like lutenza, pumpkin with molasses and its own preserves, with the farm landscape and a fifty-metre waterfall as the view. The setting is openly family-minded, with goats and peacocks and a play area, so it reads as a weekend farm morning more than a quiet adult retreat. The substance is real, though: this is produce-to-table at the scale a discerning table actually wants from a Çeşme breakfast.
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