Through our Food from The Home concept, we proudly present a curated selection of olive oils that reflect Anatolia's rich soil, ancient trees, and sustainable values. These oils are more than ingredients — they're liquid expressions of heritage and craft.

Memecik Variety - Milas, Bodrum, Ayvalık
One of Anatolia's oldest cultivars, Memecik delivers a fruity aroma and subtle peppery finish — shaped by Aegean sun, sea breeze, and deep roots in tradition.

Stone-Milled & Cold Pressed - Edremit Gulf, Manisa, Ayvalık
Hand-harvested olives, cold-extracted below 27°C in traditional stone mills, offer bright notes of green almond, fresh grass, and tomato leaf — preserving the full character of the fruit.

A Sustainable Journey from Grove to Table
These oils reflect our commitment to ethical sourcing and artisan methods. From UNESCO groves to family-run farms, each drop carries the spirit of sustainability and the touch of dedicated hands.

Sourced from woman entrepreneur in Tekirdağ, our kuskus and erişte are handmade using traditional methods passed down through generations. In our menu, they come to life with seasonal ingredients — like shrimp and peas in the kuskus, or our signature home-made erişte, served with contemporary flair. Each bite carries the care of a local kitchen and the heart of Anatolia.

Grown in the fertile fields of Malkara, Tekirdağ, these green lentils bring earthy depth and wholesome character to our Garden Green Lentil Salad. Paired with fresh herbs and seasonal vegetables, this dish highlights the simplicity and nourishment of Anatolia's local harvest.

Sourced from the fire-scorched fields of Gaziantep, firik bulgur adds a gently smoked aroma and rich texture to our lamb dishes. Served alongside our slow-cooked roasted lamb shoulder, it offers a grounded, flavorful complement rooted in Southeast Anatolian culinary heritage.