Erizo is a kitchen inspired by the world, grounded in nature, and shaped by the rhythm of the seasons. Each morning, vegetables, herbs, and fruits are gathered by hand from our nearby farm. Throughout the day, they meet fire gently and simply in a kitchen that cooks with patience and purpose.

At Erizo, food honours what the land gives. The menu shifts with the time of year.
Each dish carries a quiet sense of balance, a thoughtful touch, and the warmth of what is real.

This is not food that performs. It is food that listens; to the soil, to the moment, to the person sitting down to eat. Worldly in spirit, yet deeply rooted in place.

Dinner is served beneath the stars. The heat of the fire, the scent of herbs, the hush of the evening. What begins as a meal becomes something shared, something slow, something lasting.

Erizo: Through the Hands of Chef Emre Yiğit

Born in Kırşehir, Chef Emre grew up with the sounds and soul of Anatolian cuisine.
His early years were shaped in the kitchens of grand hotels; places of precision, rhythm, and repetition. In time, it softened and deepened. Eventually at Erizo, it found its own language.

Though his recipes have evolved, the feeling behind them remains unchanged: a closeness to the land, a respect for the season, and a trust in the ingredient itself. Each dish at Erizo carries something quiet and assured; a memory, a question, a mood. Traditional flavours are not preserved, but reimagined. He listens to them, then retells them in his own language. It begins with the local and ends with a depth that lingers softly.

The tastes may be familiar. But here, they speak differently.
For Chef Emre, cooking is not performance; it is attention.
And at Erizo, each plate is not just a meal. It is a kind of understanding.