Çınar Tepe Farm

A family farm on the Sakarya plateaus where 60 cows graze. We take Sırça Mutfak's salted butter, clotted cream and the milk used in our ice-cream base from here. The cows are on pasture eight months a year; milk is collected daily and reaches the kitchen the next morning through the cold chain.

The farm's owner, Hatice Hanım, rests the butter for 36 hours and churns it on the first day; this is the detail that gives the bread course its taste. We have had an annual purchase agreement with the producer since 2019 and pay in advance at the start of each month.

Place in the kitchen

The butter goes beside the bread each morning and the clotted cream into the ice cream of the quince dessert. The farm's milk analyses are shared monthly; if the fat content falls below 3.8% the batch is returned.

On visit days the team joins the milking and learns butter churning on the farm. Hatice Hanım is a guest at the restaurant once a year.