The BARN

The BARN at Grandma's Wonderland represents farm-to-table dining in its purest form. This working farm and vineyard, founded by Serpil and Ibrahim Akbayir, is 60-80% self-sufficient depending on the season. Chef Bugra Ozdemir, who honed his zero-waste cooking skills at Michelin-starred restaurants in Denmark, creates tasting menus that showcase the farm's produce. Most ingredients come from Thrace, with only specialty items like cocoa and famous regional cheeses sourced elsewhere. The house wine, made from Cabernet Sauvignon and Merlot grapes, is limited to 2,000 bottles per year and available exclusively here.