Wood-fire slow food hidden in the Ovacık fields
A rustic kitchen set in the open fields on the Alaçatı-Ovacık road, built around live fire and traditional technique: its cult kaburgalı (rib) pide cooked slowly over wood, smoked beef, charcoal-grilled lamb sweetbreads and field-picked herb mezes. The room leans into a relaxed garden-home atmosphere with later-evening music, but the draw is the kitchen and the produce rather than the soundtrack. Reservations recommended.
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