Seki Restaurant – Wine & Dine | Argos in Cappadocia

Striving to embrace and promote to their guests the “Zero Mile” philosophy (“Make food with hyper-local ingredients”), which is crucially important for ecological sustainability, Chef Oğuzhan Pürdeloğlu and his culinary team use produce collected from the hotel’s garden fresh between June and October and in their dried or fermented form during the rest of the year. Moreover, molasses obtained from the ancient grapes of Anatolia such as Emir, Dimrit and Parmak, which are harvested from the vineyards of Argos in Cappadocia, add another layer of flavor to the dishes or make for a delicious breakfast spread.

You can gaze at the snow-covered Mount Erciyes and fairy chimneys, sip your coffee, eat dried fruits picked from 1,800 trees in the gardens of Argos in Cappadocia, and experience the combination of pleasure and local produce. The horticultural activities in these gardens are certified with “clean agriculture’. While you enjoy dishes cooked with sauces made from tomatoes grown in the organic gardens on the slopes of Seki or with local potatoes, a quick glance at the gardens of Argos in Cappadocia stretching out to the Pigeon Valley will be enough to see the ‘source’ of what is on your plate.