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Yakamengen III
Modern Mediterranean
A converted olive oil mill on the Reşadiye peninsula, its stone bones intact and a garden spreading out beneath actual olive trees for open-air dining. The chef tends her own kitchen garden and has a particular fondness for the less-celebrated creatures of the Aegean, blue swimmer crab among them. The menu is modern Mediterranean with a strong regional pull, and the local wine list rewards a slow read.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
- Courgette fritters Michelin Guide
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