Narımor

Atilla Heilbronn serves up a distinctive take on Turkish cuisine. Having grown up in Germany and worked at several top-flight establishments, he has now set up shop at this stylish boutique hotel. The glass-paned restaurant can only accommodate a handful of tables, which makes for an intimate atmosphere. Hostess Buse adds to the vibe with her attentive service. Chef Heilbronn's meticulously crafted dishes are visually stunning and showcase the finest local ingredients. His German training is evident in the exceptional bread he bakes, including a dark sourdough and a pretzel-style baguette. His intriguing culinary creations never fail to amaze, eg the sea bream with tart apricot, briny samphire and a creamy kefir dressing is full of nuance and expression. Don't miss the opportunity to pair your meal with a bottle from Hus Wines, which has some real gems in store. Through his efforts to source first-rate produce and his extensive research into Turkish culinary traditions, this chef has developed a truly original style of cuisine.

Exclusive Dining Experience

• Narımor offers a very intimate dining setting with a maximum capacity of only 14 guests, ensuring personalized service and a unique atmosphere.

Limited Operating Days

• The restaurant operates only four days a week (Wednesday to Saturday), which adds to its exclusivity and allows for a focused culinary experience.

Commitment to Sustainability

• Narımor emphasizes sustainability in its operations, reflecting a growing trend in fine dining to prioritize eco-friendly practices.

Signature Ingredients

• Daurade (sea bream): central to Narımor's signature dish Daurade abricot, haricots de mer et kéfir; the apricot sweetness highlights the fish's flawless cooking.
• Abricot: provides a fruity sweetness that amplifies the fish and balances the savory and saline notes in the dish.
• Haricots de mer (samphire): adds a crisp, saline contrast that enhances the seafood pairing.
• Kéfir: offers tangy acidity and creamy texture to round out the flavors of the dish.
• Poudre de salicorne (salicornia powder): delivers a subtle saline finish that ties all components together.
• Local garden produce: 80% of fruits and vegetables come from Narımor's own gardens, underpinning freshness and terroir.