Olives Breakfast
A few steps from the entrance, under the trees. Turkish breakfast and a few dishes from elsewhere, made to order: stone-oven bread, house jams, vegetables and herbs from the farm.
Food & Drink · Kimera
Erizo
Gastro & Barerizo (Sp.): hedgehog
Anatolian cooking, over today's fire.
Erizo's kitchen does not try to preserve Anatolian flavours so much as reread them. Vegetables, herbs and fruit are picked by hand at the farm each morning and cooked over fire, simply and patiently. The menu changes with the season.
Dinner is served outdoors, under the stars. The kitchen is led by chef Yüksel Demirkıran.
Practical
Reserve a table.
- ServiceDinner, outdoors
- MenuChanges with the season
- Bookings+90 537 776 82 52 · Book a table on WhatsApp
- HoursDinner 6.30–11.30 pm · Bar until 1 am
Kitchen and bar
Embers, the grill, candlelight.
16 October 2026 · Four-hands dinner
One evening, two shores.
Erizo's chef Yüksel Demirkıran brought the Mediterranean and guest chef Necmi Ağaç the Aegean to the same table: oysters, beetroot and sour cherry, wood-fired lamb.
At the bar this month
Bar Takeover
Bar Takeover
Federico Penzo
Nelly White and a candlelit dinner
On the evening of 29 October, Erizo's bar is handed to a guest bartender for one night, with a candlelit dinner and Nelly White. Reservations: +90 537 776 82 52 · WhatsApp.
Events
The rest of the day at Kimera
Mornings at Olives, middays by the pool.
Mr. Pepper
By the pool, with shade and a breeze. A stone oven that stays warm all day, light plates and long lunches.