(No website found at time of publishing) – Selcuk, Turkiye

How I heard of this place: We decided to walk back to Selcuk from Efesus, after a two-hour tour of the ancient site. On our way back, we happened upon a sign leading us to the Grotto of the Seven Sleepers, just two kilometers up the road. We decided to check it out, making note that on our way back we would stop at this quaint joint for sustenance before the three to five kilometer walk back.

Type of cuisine: Traditional Turkish fare in a Turkish village setting.

Ambiance: Old, motherly women sitting on carpeted cushions on the floor, low, flour-laden tables in front of them, large bowls of rising dough at their sides was our first view into Yavuz’un Yeri. It’s here, in the brick oven next to them where the magic of gözleme (according to them) began. A hollowed out gourd with holes punched in the shape of flowers and the name of the restaurant shines amber light overhead in the plastic-walled seating areas. Wooden tents create ample dining space for the busy summer tourist season, though we were lucky to partake of a quiet lunch, outdoors, with little interruption. For those wishing to sit outside, and not on the floor cushions under the tents, small picnic tables and backed, wooden benches are avilable on the brick floor outside, under the minimal shade of the trees. Strewn about the huge property can be found terra cotta vases, hoes, pitchforks and shovels, used as decoration, set up against oversized tree stumps and barrels. A rusted oil lantern hangs from between the trees directly behind us as we are seated in the largest, front tent, where a brick fireplace can help to keep us warm in the cool winter.

What I ordered: Extremely hungry and thirsty after an entire morning and most of the early afternoon of touring the sites, we were definitely ready for a meal! We started with our traditional large bottle of mineral water (2TL) and each enjoyed a refreshing glass of fresh-squeezed carrot-orange juice (3TL each). Chris, continuing his meatball journey of Turkey (and later, Greece) selected the Kofte platter (10TL), which came served with rice, salad (of shredded lettuce, red onion and a tomato wedge), shredded carrots and pickled red cabbage. A freshly prepared, folded round of gözleme bread kept the food on the plate hot underneath its steamy fresh-baked dough. We also selected two gözleme, the first: otlu peynirli (spinach & cheese 5TL) and the second: tam karisik (full mixed 6TL).

What I loved: The dish I most enjoyed, to my surprise, was the tam karisik gözleme. Resembling a quesadilla, minus the abundance of cheese, and wish a fresh spinach flavor, the herbs added an extra kick. The freshly squeeze fruit juice, too, is always very high on my list of favorites and this meal’s appetizer was no different. The only thing I wished for: a large glass of juice!

Why I loved it: The cozy setting, the women in the smallest tent rolling and baking fresh bread, the delicious food, served by the family who owns the restaurant/souvenir shop, everything came together in perfect, Turkish harmony.

Cost: Low (6-10TL per entree)