Maçakızı's intimate eighteen-cover fine-dining counterpoint, by Aret Sahakyan — Turkish classics rewritten as memory and terroir
Sahir Erozan named Ayla after his mother — Maçakızı's matriarch — and gave it eighteen seats and five tables, hidden behind the main hotel. Aret Sahakyan runs the kitchen, reinterpreting Turkish classics through the lens of the Aegean: carob bread with Memecik olive oil, fermented fennel manti, blue crab from Datça, honey from Çömlekçi. Two-and-a-half hour seatings, single tasting menu, the kind of quiet room where you can hear the wine being poured.
On sekiz kuver, tek servis. Sezon zirvesinde üç hafta önceden rezerve edin. Sahakyan'ın fermente rezene mantısı projeyi açıklayan yemek, à la carte değil, tam tasting menüsünü sipariş edin.
In breve
Tipo di vista
Aegean Sea Panoramic, Bay View
Qualità della vista
Exceptional
Tramonto
***** (5/5)
Risposte rapide su Ayla — prenotazioni, orari, dress code e fascia di prezzo.
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