About us
After successfully running our restaurant ‘Retro Bistro’ in Kaş for 5 years (TripAdvisor No.1) we decided to diversify into villa catering.
Our chef is professionally trained at the best culinary school in Turkey with a City & guilds qualification and has experience working in some of Istanbul`s most reputable restaurants. Meat and fish dishes are prepared using modern & classical techniques such as hot smokehouse and sous vide (waterbaths) for a mouthwatering dining experience. Vegetables & herbs are organically grown in our own sustainable aquaponics greenhouse. We try to work with the ‘farm to table’ approach as much as we can, closely monitoring our dishes’ life cycle from seed to plate.
We have a strict ‘handmade’ philosophy, we make absolutely everything from scratch, all stocks & sauces to breads, and use only pink Himalayan salt in our cooking. We know every single ingredient that goes in to our food and are happy to advise on menu options for those guests with allergies or food sensitivities.
What is sous vide?
Sous Vide (waterbath) is a modern technique used by proessional chefs around the world. Meat/fish or vegetables are placed in a bag, vacuumed to remove all oxygen then submerged into the waterbath at a precise low temperature for long periods of time. Using this accurate, temperature controlled device guarantees moist & perfect results every time.
Hot Smoke House
What started off as a dream & then a hobby, soon became an integral part of our business. We supply local restaurants with home smoked applewood mackerel fillets which are used from starter plates to mezes in many of the local restaurants. They are also available to purchase in our fridge fillers menu & as a starter on our ‘Gourmet menu’.