Boztepe Garden Cafe

A lavish spread featuring village cheeses, jams, olives, honey, clotted cream and warm bread.

A special menu combining breakfast and lunch, complemented by hot dishes.

It is made with cheese, smoked meat and fresh greens in a butter croissant.

The onions and garlic, softened over hot coals, are baked with butter and served hot.

A refreshing Aegean mezze where white cheese, Ezine cheese and fresh basil come together with olive oil.

A classic dish featuring fried aubergine, garlic yoghurt and a tomato sauce with basil.

A slightly spicy Antakya spread made with red peppers, walnuts and pomegranate molasses.

A refreshing yoghurt dip blended with fresh purslane, basil and confit garlic.

Crispy diced potatoes, yoghurt, tomato sauce, fresh mint and spring onions.

A creamy classic made with chickpeas, tahini, lemon and garlic; served with olive oil.

Pastrami and pine nuts, sautéed in butter, served on top of warm hummus.

Mushrooms sautéed in butter and baked in a casserole dish make for a lovely, warm and filling starter.

A light salad made with seasonal greens and fresh vegetables, served with an olive oil dressing.

Served with sun-dried tomatoes, black and green olives, walnuts and balsamic sauce.

Cheese, garlic, white sesame seeds and fresh herbs, browned to a golden colour in the oven.

Prawns baked in a casserole dish with butter, garlic and tomato sauce are served hot.

Fresh squid rings, deep-fried in a crispy batter, served with tartar sauce and lemon.

Italian-style spiced meatballs and Parmesan on top of spaghetti with tomato sauce.

Linguine pasta with prawns sautéed in butter, garlic and fresh parsley.

Linguine pasta with prawns, squid and mussels, served with a slightly spicy sauce.

Breaded chicken baked with tomato sauce and mozzarella, served with pasta.

Pasta cooked in a creamy Parmesan sauce, topped with strips of grilled chicken.

A fiery classic of Italian cuisine, made with chilli, garlic and tomato sauce.

Grilled beef strips, seasonal greens, cherry tomatoes and balsamic sauce.

Grilled salmon fillet, plenty of salad leaves, avocado and a lemon and olive oil dressing.

A light salad with grilled sea bass fillet, rocket, cherry tomatoes and a citrus dressing.

Prawns, squid and mussels; served with fresh greens in a lemon and olive oil dressing.

Lettuce, grilled chicken, Parmesan, croutons and classic Caesar dressing.

A light starter featuring seasonal fresh vegetables, greens and a lemon dressing made with olive oil.

It is made with fresh rocket, tulum cheese, walnuts and a pomegranate molasses dressing.

Boiled dried beans, red onion, tomatoes and parsley; served with a lemon and olive oil dressing.

Plain marinated chicken breast is grilled, served with baby potatoes and roasted vegetables.

Chicken marinated in spices and grilled, served with seasonal vegetables.

Thin slices of chicken breast cooked in a lemon, butter and caper sauce.

A Bodrum classic featuring marinated chicken strips, a bed of crispy chips and garlic yoghurt.

A marbled ribeye steak, cooked over an open fire and served with baby potatoes.

Grilled beef fillet, served with the legendary Paris sauce made with butter and herbs.

A generous helping of creamy mushroom sauce over a grilled fillet steak – a classic steakhouse treat.

Lamb fillet cooked in a frying pan with butter, served with a creamy mushroom sauce and fresh herbs.

Grilled steak, fried eggs, mushrooms, baby potatoes and roasted tomatoes and peppers.

A special dish combining grilled beef fillet and prawns sautéed in butter.

Thinly pounded meat, fried until golden brown, served with seasonal vegetables and rocket.

Tender beef ribs, slow-cooked to perfection and served on a bed of risotto.

Lamb, cooked in the oven for hours until the meat falls off the bone, served with rice and greens.

Diced beef, sautéed in a pan with a mixture of mushrooms and seasonal vegetables.

Thinly sliced beef served on a bed of hand-chopped crispy potatoes and garlic yoghurt.

A classic dish baked in a casserole dish with minced meat, pastrami and plenty of cheese, served piping hot.

Traditional butcher’s meatballs, made from freshly minced beef and cooked on the barbecue.

Spicy meatballs, mixed with red peppers and spices, are served with a salad of chopped onions.

Handmade meatballs served on a creamy bed of roasted aubergine.

A platter to share, featuring fillet steak, ribs, meatballs and chicken wings, served with their accompaniments.

Salmon fillet cooked over a barbecue, served with baby potatoes and fresh greens.

Sebze yatağında kendi buharında pişen somon fileto, limon ve taze otlarla.

Sea bass fillet, wrapped in greaseproof paper and baked, with seasonal vegetables inside.

Sea bass fillet cooked in a frying pan with butter, cream and chives.

Hafif sebze suyunda buğulanan levrek fileto; zeytinyağı, limon ve dereotu ile.

The seasonal fish you choose from the counter is cooked fresh on the spot, either on the grill or in a frying pan.

Pieces of sea bass and salmon are prepared by sautéing them in a frying pan with green vegetables.

Minced meat, seasoned with spices, is cooked over hot coals; served with lavash and charred vegetables.

The milder version of Adana; served with minced meat, roasted peppers and tomatoes.

Minced meat kebab wrapped in lavash, topped with tomato sauce and garlic-flavoured strained yoghurt.

Diced meat on a bed of roasted aubergine and garlic yoghurt, with melted butter.

Kebab on yufka, garlic yoghurt, tomato sauce and melted butter.

A special kebab from the Garden chef: selected meats, charcoal-grilled vegetables and homemade sauce.

A 140 g burger patty is served with salad and chips.

Grilled beef burgers, cheddar, caramelised onions and homemade burger sauce.

A sandwich made with slow-cooked, shredded meat, pickles and barbecue sauce.

The chef’s special recipe: double meatballs, Cheddar, crispy onions and garden sauce.

Thin crust topped with plenty of mozzarella, slices of spicy pepperoni and homemade tomato sauce.

A hearty classic combining sucuk, salami, mushrooms, peppers and olives.

A simple Italian classic made with tomato sauce, fresh mozzarella and basil.

A pizza specially made for cheese lovers, featuring melted mozzarella, Parmesan, Gorgonzola and Kaşar.

A pizza baked with strips of beef, mushrooms, peppers and plenty of mozzarella.

A seafood pizza made with prawns, squid and mussels, finished with lemon and parsley.

Crispy on the outside, ice-cold on the inside; a special dessert that surprises with its contrast of hot and cold.

Semolina halva fried in a pan, served with ice cream and a sprinkling of cinnamon.

The pumpkin, cooked in its own syrup, is served with tahini and walnuts.

A traditional dish made with quince, cooked until tender, served with clotted cream and walnuts.

Semolina sautéed in butter, pine nuts, and a scoop of ice cream on the side.

A traditional rice pudding, browned on top in the oven; served cold with cinnamon.

String cheese melting between layers of kadayıf, soaked in syrup and served warm, topped with Antep pistachios.

A light Italian classic featuring ladyfingers dipped in coffee, mascarpone cream and cocoa.

Fresh out of the oven, with a runny, hot chocolate centre; served with a scoop of ice cream.

A warm soufflé infused with the rich aroma of tahini, served with a runny centre and accompanied by ice cream.

A rich, chocolatey moist cake with walnut pieces; served warm with ice cream.

With hazelnut and chocolate flavour

The perfect pairing of milk jam and coffee

Blackberry-flavoured

The wonderful combination of strawberries and matcha tea

Matcha-flavoured latte

The wonderful combination of lemon, honey, soda and espresso

Strawberry, apple, mint

Peach, lemon, mango, watermelon

Peach, cherry, orange, mixed

Black mulberry, lemon, watermelon and strawberry

Red Bull White Edition is mixed with orange, lime, ice and soda.

The marvellous combination of Bodrum mandarins and carob

It is a cocktail brimming with the essential flavours of hot summer days. The sweet and refreshing touch of strawberries, the cool breeze of cucumber, the vibrant and fresh aroma of citrus, and the subtle tartness of blackberries lie at the heart of this unique blend. The refreshing coolness of iced tea complements this flavourful journey.

This refreshing cocktail achieves a magnificent harmony of flavours. The unique flavours of the five-spice hibiscus syrup dance with the tropical flavours of peach, mango and pineapple. The refreshing coolness of iced tea and the zesty vibrancy of citrus add a splash of colour to this flavour journey.

This is a traditional Mojito variation with a refreshing Japanese twist. This cocktail is made with fresh mint leaves, lime wedges and lemon tea. It cools you down with its freshness whilst also revitalising your spirit. Served in a glass filled with fine ice, this delicious cocktail transports you to a state of refreshment with every sip.

Watermelon, strawberries, mint and mastic

Melon, mint, forest fruits and tropical mango

Melon, watermelon, vanilla and ice

Baked peach

Melon, watermelon, peach, raspberry and rosehip

Intense green apple and red apple

Grapes and menthol

Mastic and mint

Peach jam

Strawberries and bananas

Dragon fruit, passion fruit, melon and watermelon

Refreshing ice

Watermelon and mint

Cola, forest fruits and pine cones

Wheel of Fortune fruit

Chocolate and caramel ice cream

Pineapple and wafer

Orange

Lemon

Pineapple, banana and menthol

Melon, watermelon and mint

Grapefruit, lemon and mandarin

Watermelon and melon

Forest fruits

Strawberry

Blackberry

Raspberry