Food and fine dining at Dionysos
The special menu serves every aspect of modern & traditional Turkish cuisine, using our home grown organic produce in our two restaurants whose chefs have been trained by Didem Şenol (Time out Award for Top Istanbul Chef 2010) At the centre of mother nature, a magical journey of tastes awaits...
Didem Şenol
Food & Wine Experiences
Dionysos Terrace
Our Al Fresco restaurant with different tastes of the Mediterranean.
Tastes of Turkey: Nar
This special restaurant seats a maximum of 16 guests and opens only once a week. The concept is a degustation menu 'Tastes of Turkey' paired with wine.
Wine tasting:
Held twice a week for our guests to experience the quality of Turkish wines.
Olive Oil tasting:
Twice weekly in the Olive Pressing Room at the Dionysos.
Farm Dinner:
Candle light dinner once a week at our own farm.
Farm to Table
The farm was originally created 14 years ago to provide jobs for staff in the Winter. They started to cultivate the lands and started planting seeds. Dionysos Village Hotel believes in providing organic produce in the kitchen. Everything from the farm is used meaning there is no waste.
14
years old and counting
40
acres of land
800
olive trees on the farm
1600
olive trees across all grounds
Vegetables & Fruits
Tomatoes, peppers, aubergine, cucumbers, courgettes, water melon, melon, pumpkin, spinach, lettuce, dill, thyme, rosemary, rocket, spring onion are growing at the farm.
Animals
Our Mantafan and Samontine cows produce 20-30 litres of milk a day contributing to the butter, milk, cheeses, and yoghurt all served at breakfast. Our chickens provide the eggs and we even have a small group of lambs and sheep.
