Spring Herbs Menu – 6 Courses

In spring the wild greens of the Aegean (chicory, golden thistle, nettle, sea beans) and fresh legumes form the base of the menu. Olive-oil cooking, herb broths and raw vegetable textures stand out; the menu uses fish and dairy sparingly.

Who is it for?

For those seeking a light, green and fresh tasting, and for anyone who wants to see a contemporary take on the olive-oil cooking of the Aegean.

Service

Served from March to the end of May. Depending on the season calendar given by our foragers, two courses on the menu may change weekly.

Pairing suggestion

The menu's wine pairing includes Bornova Misketi, Emir and an orange Sultaniye; the non-alcoholic pairing uses fresh mint and lemon-balm infusions and a fermented apple drink. A version without fish can also be prepared.

Where do the greens come from?

Most greens come early in the morning from two foraging families around Urla and Çeşme. Each green is washed, rested in cold water and used the same day.