Yükleniyor
İçerik yükleniyor, lütfen bekleyin.Yükleniyor
İçerik yükleniyor, lütfen bekleyin.A flavour journey from Kozbeyli's stone fabric to the mansion kitchen: a village breakfast spread, century-old olive trees, a traditional stone dibek and a family heritage carried from Antakya to the Aegean.
In the Aegean the day begins with a long, unhurried table; the first stop on our route is this culture as it lives at the mansion.
Kozbeyli Konağı's village breakfast spread is a farm-to-table cycle drawn from Kozbeyli's century-old olive trees and İnci Hanım's traditional jam recipes. Set in the shade of the stone walls, the table carries the rhythm of the Aegean morning into the mansion's historic fabric.
Olive is the foundation of Aegean cuisine; at Kozbeyli that foundation is laid in the shade of century-old trees.
The olives and olive oil that reach the breakfast table come from Kozbeyli's century-old olive trees. These trees are the first link in the farm-to-table cycle, leaving the trace of the Aegean's ancient soil on every plate.
The most timeless stop on the route: the traditional stone dibek and the fire of the stone oven.
Ground fresh by hand each day in a traditional stone dibek, dibek coffee is one of Kozbeyli's most characteristic rituals. The stone oven is the heart of the kitchen: mıhlama cooks over the stone fire and local flavours ripen in its slow heat.
İnci Hanım's Antakya-rooted family heritage meets the Aegean's produce at the route's final stop.
Kozbeyli Konağı's kitchen is not merely a place to eat; it is a gastronomy laboratory joining İnci Hanım's Antakya-rooted family heritage with the ancient soil of the Aegean. Antakya's family recipes and the Aegean's produce meet at the same table; the chef's evening plate is the signature of this bridge.
Discover the story of our gastronomy heritage, or browse the menu directly.