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With fifteen years of experience, we now serve customers in Cappadocia after Aksaray. As KMU Mehmet Usta, we combine our traditional culinary culture with contemporary presentation techniques to offer our guests a unique gastronomic experience.
Our Cappadocia branch is designed to blend in with the region’s unique natural beauty. With its modern architecture and comfortable atmosphere, we provide a relaxing dining environment for both individual guests and tour groups. Our experienced kitchen team carefully prepares traditional recipes using fresh ingredients sourced daily from local suppliers. Our professional service team is trained to international service standards and equipped to respond to the needs of guests from different cultures.
Our restaurant is ideally located for business dinners, family gatherings, and tourist groups. With our large seating capacity, private event areas, and panoramic terrace, we can host any kind of event. Our menu features the finest examples of our traditional cuisine, as well as alternatives that appeal to international tastes.
Our quality management system is fully compliant with food safety standards. Our hygiene protocols are regularly monitored and kept up to date. In line with our sustainable gastronomy approach, we prioritize working with local producers and environmentally friendly practices.
In the magical atmosphere of Cappadocia, we want to be a point where world cuisines intersect. Our dream is to offer local flavors among the fairy chimneys at world-class standards, spreading our flavors far and wide with the wind blowing through the valleys.
Every guest who comes here brings a different story. Some from Japan, some from Istanbul… We want to give them all the same thing: an authentic Anatolian dining experience. But we’re not talking about clichéd tourist spots. We’re talking about grape molasses made from Ürgüp’s vineyards, casseroles crafted by Avanos potters, and our chefs who use traditional recipes.
We know what tomorrow will bring. More people will come to Cappadocia. More languages will be spoken on its streets. We are preparing for this. Our staff is learning foreign languages, our kitchen is updating itself to suit global palates, but we are not losing our roots. With QR code menus and online reservations, we are not forgetting our main job: to feed people and make them happy.
We want to be the first name that comes to mind when someone asks, “Where to eat in Cappadocia?” in five years. We aim to become a destination that both local and foreign guests say, “You must go here,” a starred address in guidebooks and tagged on social media. And in doing so, we won’t lose the warmth of a neighborhood restaurant.
Because we know: technology changes, trends come and go, but good food and a warm welcome are always sought after.
Every day, thousands of tourists come to Cappadocia. They ride hot air balloons, walk through the valleys, and explore the underground cities. And they get hungry. That’s where we come in.
Our mission is simple: to set a real Anatolian table for weary travelers. To serve hot soup to balloon passengers who get up early in the morning. To treat groups returning from horseback tours to a tandir kebab. To provide families with children a comfortable environment.
We source our ingredients fresh every morning. Our flatbreads are baked in a stone oven, our kebabs cooked over an open fire. Our chefs do their work with passion because for them, it’s not just a job—it’s a family tradition. Our waitstaff can joke with tourists and play with children. Why? Because we are one big family, and everyone who walks through our door becomes part of that family.
Our prices are fair. We don’t rip anyone off thinking, “They’re just tourists, they won’t be back.” Our portions are filling. If a customer asks for a half portion of manti, we can say, “If it’s not enough, let us know, and we’ll add more.”
There are dozens of restaurants in Cappadocia, but we’re different. How? Come see for yourself. Have a meal once, and you’ll understand the difference. Then tell your friends. Share it on social media. Or don’t share it—just come back.
The greatest reward for us is when our customers say, “Should we come back tomorrow?” That’s what we work for.