The three restaurants, all with outdoor seating and facing the bay, each offer something different: try Morena for sushi, tempura and gyoza (don’t miss the beef truffle nigiri; it was so good we immediately ordered more); Kitchen for locally inspired dishes; and Brava for Peruvian flavours. Kitchen is particularly special, with its higher up vantage point offering the best views, and a menu of Turkish favourites done to tip-top standard, often with a twist. Begin with silky hummus adorned with rich mushrooms, smoked paprika and crispy onions; and a fresh and sunny salad of stracciatella, purslane and strawberries. The tender beef rib main dish with ravioli is superb, as is the dessert of sweet baklava ice cream, filo pastry and pistachios.
Morena also offers more beach-friendly dishes during the day, which can be ordered at the restaurant or from your sunbed – think tacos and tostadas. The hotel even has its own ice cream, with 12 flavours to choose from – six of them boozy. Espresso martini, raki and melon, aged rum and banana… you’ll want to work your way through them. You can also find all the traditional cocktails here, but it’s the creative drink iterations in each restaurant and bar that you’ll remember. Kitchen’s are modelled on fragrances (and while may look delicate, pack a punch), Brava’s are based on different fabrics.
Breakfast is a veritable feast, with a huge spread of dishes delivered to your table including breads, tomato and cucumber salad, olives, turkish cheeses, Aegean honeycomb, tahini and carob molasses (this is particularly divine) and more. That’s all before a choice of main; try the courgette cake with smoked yoghurt for a light and fresh local dish.
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