Ida Blue’s Kitchen
The Elegance of the Aegean on a Table in the Ida Mountains
The philosophy of the Ida Blue kitchen is built on three foundations: presenting the freshest of the season, reflecting the authentic flavours of the region, and bringing them together with a simple but elegant presentation.
The freshest ingredients reaching our tables from the fertile lands of the Ida Mountains meet the thousand-year-old wisdom of Aegean cuisine.
Every plate reflects the most beautiful state of nature at that moment, respecting the labour of our producers and the essence of our ingredients.
Our approach is more than food; it is a story shaped by time, soil, and tradition.
Ida Blue’s Kitchen
The Elegance of the Aegean on a Table in the Ida Mountains
The philosophy of the Ida Blue kitchen is built on three foundations: presenting the freshest of the season, reflecting the authentic flavours of the region, and bringing them together with a simple but elegant presentation.
The freshest ingredients reaching our tables from the fertile lands of the Ida Mountains meet the thousand-year-old wisdom of Aegean cuisine.
Every plate reflects the most beautiful state of nature at that moment, respecting the labour of our producers and the essence of our ingredients.
Our approach is more than food; it is a story shaped by time, soil, and tradition.
Our Chefs: Şengül Kırık & Hanife Çandır
At the heart of our kitchen, there are two remarkable women who have added soul to our meals since the founding of our hotel: Şengül Kırık from Çanakkale Ayvacık and Hanife Çandır from Balıkesir.
They reinterpret the ancient culinary culture of the North Aegean with their own intuition, patience, and life experiences.
Each plate is shaped with an approach compatible with nature, circular, and ecological.
Ingredients are meticulously selected from trusted local producers and from our own garden to ensure the finest offerings of the season are used.
What emerges is a culinary experience that reveals depth in simplicity, elegance in sincerity, and the purest expression of craftsmanship.
Our Chefs: Şengül Kırık & Hanife Çandır
At the heart of our kitchen, there are two remarkable women who have added soul to our meals since the founding of our hotel: Şengül Kırık from Çanakkale Ayvacık and Hanife Çandır from Balıkesir.
They reinterpret the ancient culinary culture of the North Aegean with their own intuition, patience, and life experiences.
Each plate is shaped with an approach compatible with nature, circular, and ecological.
Ingredients are meticulously selected from trusted local producers and from our own garden to ensure the finest offerings of the season are used.
What emerges is a culinary experience that reveals depth in simplicity, elegance in sincerity, and the purest expression of craftsmanship.
Flavours That Await You
- Dishes infused with natural aromas, prepared with local herbs and plants grown in our garden
- Seasonal goat and lamb fed with the surrounding thyme of the Ida Mountains
- Fresh seasonal fish from nearby Babakale’s fishermen
- Vegetables, fruits and aromatic plants are grown in our pesticide-free, ecological and circular garden
- Homemade yoghurt and ice cream made with dairy from our villagers
- Free-range village eggs from Ayvacık
- Artisanal cheeses from Balıkesir and Çanakkale
- Tahini and molasses of Ottoman Palace Helva Maker Tıflıpaşa
- Wild mushrooms collected from the forests of the Ida Mountains
- Local cheeses thoughtfully paired with regional wines
- Our secret homemade granola with a signature flavour
Refika Restaurant & Cafe
Refika’s Story
In the late 19th and early 20th centuries, a woman named Refika, renowned for her beauty, elegance and her voice, lived in Adatepe. She was a source of inspiration for the entire village until the Population Exchange forced her to leave the place she called home.
But Refika’s story does not end there. Decades later, the founders of the Adatepe Olive Oil Museum came across an old painting of her while researching the island of Chios. Upon bringing the painting to the village, showing it to the elders, the teary-eyed villagers exclaimed: “Yes, this is her! This is our Refika!” That was the moment this beautiful story, thought to be forgotten, found life again with the magical touch of a painting.
Inspired by this heartwarming legend, our Restaurant is named after Refika. It unites the simplicity of village life with the refined culinary sensibility of the Aegean.
Refika Restaurant & Cafe
Refika’s Story
In the late 19th and early 20th centuries, a woman named Refika, renowned for her beauty, elegance and her voice, lived in Adatepe. She was a source of inspiration for the entire village until the Population Exchange forced her to leave the place she called home.
But Refika’s story does not end there. Decades later, the founders of the Adatepe Olive Oil Museum came across an old painting of her while researching the island of Chios. Upon bringing the painting to the village, showing it to the elders, the teary-eyed villagers exclaimed: “Yes, this is her! This is our Refika!” That was the moment this beautiful story, thought to be forgotten, found life again with the magical touch of a painting.
Inspired by this heartwarming legend, our Restaurant is named after Refika. It unites the simplicity of village life with the refined culinary sensibility of the Aegean.