Nestled in the Kaçkar Mountains, Turkey, Sevda İyem’s family guesthouse offers a unique culinary experience with a view that’s as breathtaking as the food. Located in the UNESCO-protected Macahel Valley, the guesthouse, which İyem and her husband Mevlüt lovingly renovated, is the perfect blend of traditional village life and gastronomic discovery.
Each morning, Sevda milks her cows by hand, producing fresh milk for her daily cheese-making. “Every day you can make a different cheese,” she says, creating at least 15 types of cheese, from traditional local varieties to her own innovative creations. Some cheeses are consumed fresh, while others are aged to perfection. The ingredients, sourced from her garden and the surrounding mountains, form the foundation for homemade meals, including a traditional Turkish breakfast with cheeses, preserves, honey, fresh bread, and local tea.
Living year-round in this remote area, İyem tends to the land and animals with a deep connection to her environment. Her commitment to a sustainable, zero-waste kitchen ensures that even leftovers find new life in the form of innovative dishes. Guests at the guesthouse experience more than just a meal—they are immersed in a lifestyle where hard work, tradition, and love for the land are served on every plate.
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