Fine Dining Table: Hello everyone! We are here at Otantik Ocakbaşı in beautiful Bodrum, Turkey. I have the pleasure of speaking with the son of the Founder and one of the owners today. Hello, how are you?
Inan: I am doing very well, thank you! My name is Inan. Welcome to our restaurant, Otantik Ocakbaşı.
Fine Dining Table: It is a pleasure to be here, Inan.
Fine Dining Table: Can you tell us a bit about the history of your restaurant?
Inan: Of course! My family originally comes from Anatolia. We moved to Istanbul and then settled in Bodrum in 1999. Otantik Ocakbaşı has been a family business for more than 16 years. We are known for our authentic Turkish cuisine.
Fine Dining Table: The name Otantik Ocakbaşı is quite unique. What does it mean?
Inan: “Ocakbaşı” is a Turkish term that literally means “in front of the fire.” It refers to the tradition of people sitting around the grill, chatting with the chef while enjoying food and drinks like rakı or wine. The chef serves kebabs, liver shish, lamb chops, and other delicacies piece by piece. It’s a very communal and interactive dining experience.
Fine Dining Table: That sounds incredible! What are some of the specialties that you offer?
Inan: We specialize in local and authentic food. Our meat dishes, Turkish mezes, and items cooked in our wood-burning stone oven are very popular. We make balloon bread, Turkish lahmacun, cheese pide, and various casseroles like lamb, beef, and chicken. Our kebabs, especially the Adana kebab, lamb shish, and pistachio kebab, are also highly recommended.
Fine Dining Table: It sounds like your restaurant offers a wide variety of dishes. Can you tell us more about the ingredients you use?
Inan: We take great pride in using high-quality, organic ingredients. We buy whole lambs and butcher them ourselves to ensure freshness and quality. Our lamb comes from Balıkesir, and we source vegetables from local markets and farms in the surrounding areas like Aydin.
Fine Dining Table: That’s fantastic! How many people can your restaurant accommodate?
Inan: We have a front garden with 20 tables, seating 75 to 80 people. In the back, we have 12 tables for about 40 to 48 people, and inside, we have 10 tables. Altogether, we can accommodate around 95 to 100 guests at a time.
Fine Dining Table: Is the restaurant open year-round?
Inan: Yes, we are open throughout the year. We serve both local customers and tourists. Even in winter, when Bodrum is less crowded, we have a loyal local clientele.
Fine Dining Table: How has Bodrum changed over the years, especially after the pandemic?
Inan: Bodrum has become more popular as a year-round destination. After the pandemic, more people chose to stay here even in the winter, which has increased the winter population significantly. When we first opened 16 years ago, there were fewer people, but now it’s much busier.
Fine Dining Table: That’s great to hear! What makes Turkish cuisine so special?
Inan: Turkish cuisine is rich and diverse. It’s famous for kebabs, döner, and homemade dishes, especially the old Ottoman recipes. We have many talented chefs in Turkey who create wonderful, flavorful food. Our restaurant is known for its kebabs, meze, and stone oven dishes like pide and çöketme kebab, which is a local specialty.
Fine Dining Table: Finally, why should people visit Otantik Ocakbaşı?
Inan: Otantik Ocakbaşı offers natural, authentic Turkish food in a clean and welcoming environment. We provide a family-friendly atmosphere and delicious dishes, especially our kebabs. If you’re looking for the true taste of Turkish cuisine, our restaurant is the perfect place.
Fine Dining Table: Thank you so much for your time, Inan. It’s been a pleasure learning about your restaurant.
Inan: Thank you for visiting us! Cheers to good food and great company!
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