A Gastronomic Journey with Chef Ulaş Durmaz at Cunda Callisto Hotel

Michelin Young Chef Award winner Ulaş Durmaz showcases his unique "farm-to-table" gastronomy concept featuring local Ayvalık herbs and fresh seafood at Cunda Callisto Hotel.

Heading the kitchen at Cunda Callisto Hotel & Spa, Ayvalık-native Chef Ulaş Durmaz shares his culinary journey returning to his roots after spending time in Istanbul. Sourcing local ingredients like fresh vine leaves, asparagus, and artichokes from the evening market, the chef seamlessly blends his rich family culinary heritage with the modern kitchen vision of Cunda Callisto.

The Michelin Young Chef Award winner utilizes edible flowers such as fresh thyme and mallow picked directly from the hotel's private garden to craft his signature palate-cleansing shrimp ceviche served with pear pestil, inspired by Spanish cold soups. Offering seasonally changing tasting menus and premier seafood at the beachfront restaurant, Cunda Callisto Hotel delivers an unparalleled dining experience that elevates authentic Aegean flavors to an international stage.