Bülent Bey: "Everything on the plate is grown within 30 km"

A conversation with Bülent Bey on the seasonal cuisine of the Edremit gulf, the local-producer network and the philosophy behind the Allia menu.

PUBLISHED

1 June 2026

READING

5 min

CATEGORY

Kitchen

01Bülent Bey · back from the Edremit market in the morning, in the kitchen.

Bülent Bey has led the Allia kitchen for three years. He returned to Edremit after working in Istanbul.

Philosophy

"Luxury is not putting on the plate what you can't see · it is presenting what you can see in the best possible way."

Every producer who supplies the Allia kitchen is within a 30 km circle of the Edremit gulf.

A five-course set menu changes weekly with the season. "If the menu is fixed, the season becomes fixed."

· Allia Termal · Kazdağları