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A restored konak named after the family who once lived in it, close to the Archaeological Museum. All three storeys are now a restaurant serving a modest regional menu. The plum drink eğsi, and fried eggs on pastırma (pastırmalı yumurta), are good. For lunch the shaded garden is pleasant, but at night you might find the lighting indoors unfortunate.
By Berrin Torolsan with photographs by Solvi dos Santos
Issue 66, December 2023
Turkey’s Centenary Issue
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