Dining: NINU AT THE RESIDENCE
CUISINE: Ninu’s menu is characterized by inventive combinations of new and traditional Turkish and Mediterranean cuisines employing cutting edge and traditional cooking technologies and the exceptional seasonal bounty of Bodrum Peninsula. Executive Chef/Partner Bengi Kayhan creates with the quality and diversity of local produce, meats, fish and dairy by employing different techniques of many cooking cultures and an unwavering commitment to flawless execution. Ms. Bengi combines many flavors and textures in each dish giving pleasure with every bite and bringing awareness of the combination to the guest’s palate with each taste. Ms. Bengi’s cuisine is complemented by a full bar which features cocktails that are both imaginative and unique — often with fun new twists on well-known favorites and an expertly curated wine list and live music on select evenings.
CONCEPT: The name “Ninu”, is derived from the ancient Sumerian language meaning “us ladies” and celebrates women leadership and their assemblies from that cultural time period. Ninu will be serving an innovative and authentic menu of “progressive Turkish and Mediterranean cuisine”. A synthesis of all the cuisines past and present from this geography. All dishes will be made from local hand-picked ingredients from seasonal produces to select spices assuring the highest quality while also contributing to the culture and economy of the local area. Ninu's menu changes monthly and each day will serve “chef’s specials” based on that day’s market delicacies. Ninu's fresh and original cuisine and attentive friendly service is further enhanced by the inspiring views of the stunning Torba Bay. Come and dine with us throughout the season and experience the changing dishes, including a few exciting surprises along the way…
About Chef Bengi Kayhan:
Bengi graduated from Ecole Grégoire Ferrandi in Paris France. Prior to Ninu, she was head chef at classical Ottoman cuisine restaurant Asitane and ultra modern cuisine restaurant ZeldaZonk in Istanbul.