Cappadocia's culinary heritage is deeply
rooted in the volcanic soil and crisp
mountain air—and at Argos in Cappadocia,
the environment is honored at every meal.
Two celebrated restaurants, Seki and
Nahita, lead the region's gastronomic
renaissance. eir philosophy? at food is
not simply nourishment, but a sacred link
between land and culture.
Seki, perched above one of the largest
natural wine cellars in Turkey, is a love
letter to seasonal produce and traditional
recipes reimagined through a modern lens.
Terraced into the hillside, the restaurant
offers guests not only exquisite dining but a
stage for sunset's golden performance.
en there's Nahita—a bold culinary
experiment grounded in Anatolian roots.
Under the guidance of visionary chefs,
Nahita blends ancient techniques with
forward-thinking presentations. e
result is unforgettable: lamb slow-cooked
in stone ovens, heirloom vegetables from
Argos in Cappadocia's organic gardens,
and wines from volcanic vineyards that
carry the mineral kiss of Cappadocia's
tuff-rich soil.
Guests sip on native varietals like Kalecik
Karası and Emir, aged in the subterranean
wine cellar that once housed monks and
merchants, now reborn as a temple of taste.
Culinary Alchemy
from Anatolia
to Your Pl ate
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