A feast for all the senses: our new restaurant terrace is open!
At Mandarin & Mango Boutique Hotel, we don't like to rest on our laurels, but always strive to make our small hotel just a little bit better from year to year. Our main project for the 2019 season has been the completion of our new roof-top restaurant terrace, situated above our function room. Facing west towards the sea, this is the perfect setting for diners to enjoy beguiling views over the Mediterranean and spectacular sunsets whilst tucking into our authentic Turkish specialities.
For most of our guests, our lovingly prepared 5-course dinners are one of the highlights of a stay at Mandarin & Mango, and many guests particularly enjoy sampling the various meze (a selection of small dishes and dips) that we always serve as the first starter, which is why we decided to call our restaurant "Delimeze". Each day, a taster of four meze is presented, and with our table d'hôte menu changing daily, this means that over the course of a fortnight's holiday, you can try out 56 different meze (not to mention all the other courses)!
Whilst "Delimeze" is run first and foremost for the benefit of guests staying at Mandarin & Mango Boutique Hotels, we do - subject to availability and prior reservation - also cater to non-residents, and as such, our restaurant now has its own entry on tripadvisor. If you have eaten with us and would like to share your feedback, please click here to visit Delemeze's tripadvisor page. To visit Mandarin & Mango Boutique Hotel's main tripadvisor page, please click here.
New Walking Week date in October 2019
Led by Ghislain himself, our guided walking weeks are an enjoyable way to explore the unspoilt natural beauty of our little corner of Turkey on foot, rambling along scenic coastal paths and through rugged mountain terrain, as well as stumbling upon the odd, scarcely visited archaeological site. Walking in a small, friendly group, and with the benefit of Ghislain's in-depth local knowledge, you will also learn a little about Turkish customs, culture and history along the way. We have just added a new date to our schedule, from 22 to 29 October 2019, perfect for those who prefer to avoid the summer heat. Please contact us for any additional information or to reserve your place.
It's not too late to book for this summer
Although summer is just ahead of us, we still have some availability throughout the season, so if you haven't booked your summer holiday yet, why not get in touch? Our secluded setting and adults-only policy mean that even in the height of the season, our small boutique hotel is a wonderfully peaceful and relaxing place to unwind.
To discuss your next stay at Mandarin & Mango Boutique Hotels, please call us on (+90) 252 6421002, email
mail@villamandarin.com or
use the online-booking
facility on our website.
We look forward to hearing from you and welcoming you to Faralya!
Ghislain, Aysegul and the Team at Mandarin & Mango
Recipe Corner - Tasty treats from Mandarin & Mango's kitchen
Once again, we would like to end our e-Newsletter with a couple of recipes from Mandarin & Mango's kitchens: one is a savoury biscuit that makes a rather moorish snack at any time of the day, the other one of the many different dips that you can serve as part of a selection of mezes. Afiyet olsun!
Dereotlu Biberli Bisküvi -
Dill & Rosemary Biscuits
Ingredients:
245 gr whole wheat flour
140 gr strained yoghurt
50 gr unsalted butter
1 cup grated goats cheese
1 tsp sea salt
1/2 tsp ground black pepper
1/4 cup finely chopped dill
1/4 cup finely chopped
- Using a food processor or hand-held mixer, combine the flour, yoghurt, butter, salt and pepper into a dough.
- Add the dill, rosemary and grated goats cheese and keep mixing until evenly combined.
- Sprinkle some flour on your worktop and kneed the dough into a ball. Chill for 30 minutes.
- On a floured surface, roll out dough to approx. 4 mm (1/6 inch) thickness.
- Cut out biscuits using a round cookie cutter (approx. 7 cm / 3" diameter) and place on a baking tray lined with greaseproof paper.
- Bake in a pre-heated oven at 180C for 15 minutes or until cooked through and golden.
Cevizli Kabak Salatası
- Courgette & Walnut Dip
Ingredients:
1 kg courgettes (zucchini)
3 tbsp butter
2 tbsp plain flour
1/2 bunch dill
3 cloves of garlic
3 tbsp olive oil
1 tbsp red pepper flakes
salt and pepper to taste
1 cup walnuts
- Wash and grate the courgettes and drain any excess liquid in a colander. Finely chop the dill and garlic.
- In a pan, melt the butter. Add the flour and cook gently, stirring constantly, until you have a smooth roux.
- Add the grated courgette and fry for another 5 to 10 minutes until thoroughly softened.
- Add and mix in the chopped garlic and dill. Place the mixture in a serving dish.
- In a small pan, heat the olive oil with the pepper flakes until infused and drizzle over the courgette mixture.
- Decorate with walnuts and serve.
For more information, please visit www.villamandarin.com,
email mail@villamandarin.com
or call (+90) 252 6421002
Mandarin & Mango Boutique Hotels, Faralya-Uzunyurt, Oludeniz-Fethiye, Mugla, Turkey