Narköy’s kitchen blends traditional and innovative flavors to offer a sustainable and healthy gastronomic experience.
Up to 80% of the food prepared in Narköy’s kitchen comes from seasonal sources, including organic produce grown from heirloom seeds, wild herbs foraged daily from nearby forests and fields, house-milled organic grains, and natural animal products from Narköy’s own farm. This seasonal, site-specific approach ensures that every meal is fresh, nutritious, and deeply connected to the land it comes from.
At Narköy, the kitchen operates with a circular mindset: recipes are crafted with creativity and care to minimize food waste and reduce overall environmental impact. Food scraps that cannot be repurposed in the kitchen are either fed to farm animals (when suitable) or returned to the earth through composting—completing the cycle and nourishing the soil once again.
Breakfast and dinner are served as carefully curated set menus that change daily based on the freshest ingredients available. For lunch, guests can choose from an à la carte menu crafted with seasonal produce—ensuring variety, flavor, and a delightful element of surprise in every meal.
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