Five acres of kitchen garden, where vegetables, herbs and fruit are grown, and the sea, where fresh fish is caught a little further away: Sia Eli takes full advantage of its environment. The natural splendour of the surrounding hills is also central to this open restaurant, which blends beautifully into the green setting. While Tolgar Mireli only serves pizza and burgers in the afternoon, in the evening he pulls out all the stops to showcase his take on Turkish cuisine. To this end, he relies mainly on vegetables to create dishes such as his amazing beetroot hummus. He also comes up with some surprising dishes, such as scallops with a sauce made from honey, balsamic vinegar and unripe berries. Intriguing!