Happena

Recipes inspired by Hittite texts

The kitchen draws on ancient Hittite texts and on the regional cooking of central Anatolia. Local staples appear throughout: yufka flatbread, dried clotted cream and handmade erişte noodles. Michelin highlights lamb caramelised over a wood fire, served with pita, a honey and ginger sauce and fermented pickles and grapes. The menu is long, so a group can share widely.

Cave rooms and terraces over Göreme

Happena sits on the upper level of the hotel. Guests eat in cave-style rooms or on open terraces looking across Göreme, and early evening is the time the valley light turns pink. It is a short, steep walk up from the village centre, and taxis can reach the hotel entrance. After a dawn balloon flight it is an easy walk back down to Göreme.

Michelin's description and booking

The Michelin Guide files the cooking under traditional cuisine with a moderate price level, and notes the use of old spice blends and crisp grilled meats. Bookings are not taken through the guide, so reserve with Kelebek directly, and ask for a terrace table if you plan to arrive before sunset.