Çiğdem Seferoğlu invites you to the Avantgarde Refined Yalikavak Hotel, home to her open-air restaurant that boasts a magnificent view of the sea. More compelling still is her personal take on the region's culinary bounty. Her light and elegant cuisine highlights fish and seafood with a feminine touch. She confits gurnard in olive oil, which renders the texture wonderfully soft, and serves the fish with fennel seasoned with turmeric and coriander seeds, a blend of purslane and mint leaves with nectarine, and warm Turkish bread. The chef also prepares meticulous vegetarian dishes and proves that healthy food can indeed be profoundly flavoursome.