EMİNE ÖZTÜRK

My name is Emine Öztürk. I was born in 1961 in Ayvalı Village, located in the Ürgüp district of Nevşehir. I spent my childhood in Ankara and married at the age of 18. In 1979, I moved as a bride to our historic mansion in Mustafapaşa Village, Ürgüp — a place that today welcomes guests as both a restaurant and a hotel. I am the mother of two children.

Since around 1990, our family mansion has been operated together with my family. It first began serving as a restaurant and was later opened by my husband as both a restaurant and a hotel. This house has been home to my father-in-law, my husband, and our children, making it far more than a business for us; it is a family legacy passed down through generations.

Our journey into gastronomy began quite naturally. We started by welcoming foreign visitor groups who came to our village to visit a local carpet shop, hosting them in our mansion and serving home-cooked village meals prepared with care. Over time, this genuine hospitality evolved into a professional culinary establishment.

My connection to the kitchen dates back to my childhood. The time I spent alongside my mother introduced me to traditional flavors, while both my mother and mother-in-law became my greatest guides in learning the subtleties of regional cuisine. Even today, my greatest motivation comes from hearing our guests express their appreciation for my cooking.

The recognition and awards my culinary journey has received from international guests — a journey that began as a homemaker — have strengthened my confidence and confirmed that I am on the right path. The natural atmosphere, sincerity, and traditional village cuisine we offer have always been the defining characteristics of our restaurant.

Our culinary philosophy is unique to our mansion: a harmonious blend of homemade, natural, local, and innovative flavors that appeal to every palate. None of our dishes are prepared using standard measurements; instead, they are crafted entirely through experience, intuition, and years of tradition. We cook without industrial equipment, preserving authenticity by using household methods and ingredients. I am fortunate to work alongside a wonderful kitchen team — all local women, homemakers, and true custodians of our traditional cuisine.

Among the signature dishes we prepare daily for our guests are karnıyarık, testi kebabı, stuffed vine leaves, clay-pot casseroles, and our homemade baklava, crafted layer by layer with great care. Hearing guests say, “It tastes just like my mother’s cooking,” is one of my greatest joys.

Passing on our regional cuisine to future generations — especially to my grandchildren and young people — and transforming this cultural heritage into a living art form is a dream I deeply cherish.

For me, the most essential elements in the kitchen are hygiene, cleanliness, and the freshness of ingredients. During the summer months, my team and I prepare our own tomato pastes, sauces, and certain spices. My one indispensable ingredient, however, is red pepper.

Being asked for recipes by our international guests, receiving invitations from abroad, and knowing that our flavors are admired beyond borders is a great honor for me.

In short, Old Greek House is a special place where natural, regional, and traditional flavors are served in the warmth of a home — a venue that preserves its spirit and sincerity. More than just a restaurant, it is a carrier of cultural heritage. Today, our mansion continues to welcome guests as both a restaurant and a hotel, proudly operating as a family-run establishment.

In 2025, I am honored to have been awarded the Michelin Bib Gourmand, a recognition that fills me with immense pride.