THE BARN

Restaurant

DISCOVER OUR MENUS!

A journey from farm to table, with zero waste and respect for nature, defines the gastronomic experience at The BARN!

It all began with the construction of a home for our horse Veroni, back when the farm was first established.
Nestled amidst our vegetable and fruit gardens, vineyard, and orchard, stood a stone building—the heart of our farm—named The BARN since that day.

Our old barn has transformed over time into a winery, stone oven, kitchen, and hearths, becoming the gathering place for the most delicious meals, serving as the farm’s culinary center.

For years, our harvest has been cooked and enjoyed here, grapes picked from the vineyard are pressed and processed, filling our glasses with wine, and the aroma of meats cooked with rosemary and thyme in the stone oven wafts throughout the entire farm from here.

THE HEARTBEAT OF THE FARM IS HERE!

Our commitment to sustainability, from farm to table, and our zero waste approach invite you to an experience at The BARN where every bite is not only delicious but also environmentally friendly.

We grow the vegetables and fruits that grace our kitchen from heirloom seeds in our garden, carefully separating them from the soil just before processing. Our meats and dairy products come from the pastures of the Trakya region, seafood from the Silivri port, herbal teas from the aromatic herbs in our garden, vinegar from our apple trees, and our wine and molasses from our vineyard.

Our menu changes meticulously based on what the garden and the region have to offer.

As of August 2026, The Barn’s kitchen is led by Chef Mehmet Karakuş. Guided by a philosophy rooted in seasonality, sustainability, and ingredient-led cooking, Karakuş brings together his international experience from Istanbul and Norway with the rich agricultural heritage of Thrace. Working with produce from the farm’s gardens, vineyards, henhouses, and beehives alongside ingredients sourced from local producers, he sees his role at The Barn as inheriting not only a kitchen, but a philosophy, one he hopes to nurture and carry forward through its quiet, sustainable approach.

Prior to joining The Barn, Karakuş held key culinary positions as Sous Chef at the Michelin Guide and Gault&Millau-listed Sunset Grill & Bar, Executive Chef at Emporio Ristorante, and Sous Chef at Norway’s renowned Kverneriet Friends AS. Today, he brings this international perspective to The Barn’s seasonal and sustainable culinary vision.