We care to use local products in our kitchen and care about sustainability. We get our milk, cheese and eggs from small producers of the area. We care about localness, taste, and variety in our breakfasts and meals. Breakfeast are served in the dining room when it’s cold and on the grass terrace when the weather is good.

In the breakfast, homemade jams, pastry we make, local olives and olive oil, cheese and village eggs are served. We get our bread from Küçükkuyu stone oven. Tea is served in pots.