Aravan

Frommer's Review

In light of the success of Hotel Gamirasu, it was only a matter of time before others in the village sought to capitalize on the arrival of tourists. Aravan had a leg up, though -- the owner is a cousin of Ibrahim's (of Gamirasu). Nepotism aside (what do you expect in a village of this size, anyway?), the concept is really appealing, and the atmosphere -- the terrace of a renovated village home in summer and two cozy and carpeted Oriental-style dining rooms in crisper weather -- is delightful. The concept of Aravan (the ancient Hittite name for the village) revolves around the tandr, a small cooking pit and the traditional mode of food preparation for Turks for hundreds, if not thousands, of years. The four-course meal consists of home-style recipes all prepared in the pit, from the bulgur "wedding soup," to the kuru fasulye (white beans in a tomato sauce), to the guveç (here, a succulent lamb stew). Salad and stuffed grape leaves accompany the meal, which is followed by a dessert of either fresh village apricots or local helva.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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