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"A great calm permeates the garden of Asma Yaprağı. Tables are scattered around olive trees and all sorts of flowers, interspersed with several tastefully decorated greenhouses (one for winter dining, two for special events) and a store selling pantry items. While the restaurant offers breakfast, stop by for lunch or dinner, when colorful, heaping dishes are set on a long wooden table in the kitchen. Options might include sinkonta (baked pumpkin and onions), stuffed zucchini blossoms, rice with artichokes and fava beans, ot köftesi (wild greens fritters), vişneli yaprak sarma (rice-stuffed grape leaves cooked with sour cherry), bostandan salata (salad of garden produce), olive oil-braised artichokes, zucchini with tulum (goat’s milk cheese) and pine nuts, purslane with strawberries, tarçınlı yoğurtlu sahan köfte (meatballs with yogurt and cinnamon), or tandoori lamb. If you can somehow save some room, the desserts are worth it." - Tuba Şatana
