Byakkan Hotel

For Father's Day celebration, I chose this restaurant by visiting all the open restaurants in Akyarlar village one by one during the day, as a result of its proximity to the seaside and the cleanliness of the OPEN kitchen, thanks to the high interest of Alp Bey, who greeted me at the door. And I am writing very sincerely, we are really very pleased. The point that impressed me the most was the special touches in the appetizers, which we call standard. For example it came with roasted pine nuts on hummus. There was caramelized walnuts and currants on the Cretan paste. Later, we realized that this point had been reached with the touches of Nurettin Chef, who had worked in the Hilton kitchen until the early 2000s. By the way, I sincerely congratulate our masters who work actively inside, for bringing the hand-made flavor unique to Ayvalık / Cunda island here. Nurettin chef suggested us Sea Bream, we accepted and we ate it with great pleasure. It was heavily cooked and certainly not dehydrated. A sauce prepared with extra virgin olive oil, very suitable for my taste, came with it in a container and made the fish peak. By the way, I always start the fish by removing the dorsal fins / dorsal bone. The first thing I do in every restaurant I go to is to turn the fish on my plate. However, in this restaurant, as you can see in the photos from the very beginning, it is presented correctly. Thanks. By the way, I congratulate Mr. Haşmet and his family, the owner of the hotel, who chose the management team.