A winding road takes you to the top of the hill, from where you get a first impression of Osman Sezener's world. Once you arrive at his family estate, you trade the view of olive trees and vines for his impressive vegetable garden. A visit to the garden is an absolute must, as is an overnight stay in one of the guestrooms. This trendy glasshouse restaurant is surrounded by breathtaking natural beauty, and the chefs' passion and energy are infectious. The restaurant grows about half of its ingredients independently and sources other produce from nearby suppliers. Chef Sezener works with a supply radius of about 10km. The commitment to sustainability and local sourcing is as much part of this restaurant's identity as its focus on open-fire cooking. The chef cooks on a charcoal grill to bring out the natural flavours and textures of his ingredients. The cuisine is simple and unpretentious, sometimes even bordering on the rustic, but it is always full of flavour. Picture a beautiful fillet of grouper, aged for a week, matched with a full-bodied beurre blanc enriched with a clam jus, al dente asparagus and herbs picked from the garden. For dessert: almond crumble with a lemon and bergamot cream, lemon sorbet and powder, and an airy meringue that dissolves on the tongue. This cuisine is personal and testament to the chef's understanding of the ingredients and flavours that nature yields (there is both a vegetarian and non-vegetarian set menu).