The Culinary Service
The roof terrace and waterside dining restaurants at Hotel Villa Mahal provide guests with an exceptional take on dining: a simple menu in a spectacular setting, where the difference is in the detail. The gastronomic philosophy at Mahal is born out of sourcing the finest and freshest local ingredients to create a menu that offers some experimental dishes without venturing beyond the parameters of traditional Turkish cuisine. (Except at lunch when the menu has a more Mediterranean feel).
Breakfast on the roof terrace
A moreish, leisurely Turkish breakfast is served on the panoramic rooftop terrace at the top of the hotel: bathed in gentle sunlight feast on a generous spread of local ingredients including honey in the comb and super-sweet melons, with beyaz peynir (a feta-style cheese) and mint tea. Each morning brings a fresh selection of breads and pastries, muesli, yoghurt, fresh fruit and juices, olives, cheeses and eggs cooked anyway.
The roof terrace is also an excellent spot for a sundowner to watch as the sun slinks behind the Westerly Mountain at the far side of the bay. The drinks selection is varied – try the homemade cucumber and mint lemonades, both so good it’s hard to pick a favourite. There are also plenty of cocktails and a wide selection of fine Turkish wine (and international vintages) taken alongside the mesmerising sea views.
The Waterside dining at Mahal is sublime for its location alone and offers a menu to match. We recommend the tipsy prawns which are flambéed in garlic chilli, lemon and a hint of rum. Carnivores are not forgotten either and the go-to dish would be Sultan’s Delight, hünkar beğendi a rich Lamb stew on a bed of aubergine puree. There are also some light bites including delicately fried courgettes which can be eaten with a with cacik dip as a perfect accompaniment to a sundowner.
There are several themed evenings which include a barbecue fish night where two or three filets and a skewered fish kebab are cooked to perfection and served at your table accompanied by zingy salads, wild rice and mezze. The hot Halloumi and aubergine stack salad with basil dressing also make great appetisers.