In the hotel kitchen, organically produced food is used. The chef presents the typical Cappadocian style of dinner with six Turkish dishes.
Breakfast is presented as open buffet style where you can find home made jams, locally dried apricots, pure village honey, and cream straight from the owner’s cow.
Dinner is served as six dishes. The first serving is the soup of the day. One hot and one cold appetizer follow as a starter. Salad comes with the main course and the serving ends with dessert. The hotel menu is different everyday of the month, enriched with vegetarian varieties.