BAHÇE RESTAURANT — Restaurant in Kaş

You don’t go to Restaurant Bache looking for a steak (but they also do that). You go because somewhere in the back of your mind you still believe that food can be poetic, that a table under lanterns in a courtyard can make you feel like you’ve stumbled into something sacred and fleeting.

Start with the Halep Böreği—their signature, though they’d probably never say it that way. They just call it what it is: a borek stuffed with sucuk, deep-fried to a crisp golden blister, served with cool yogurt for dipping. It’s crunchy, rich, spicy, tangy—somehow indulgent and comforting at once. You’ll think about it long after you leave. You’ll crave it like a bad habit.

Then come the courgette flowers, stuffed with a sort of grain you can’t quite place—something earthy and soft, like a whisper from the Aegean coast. And then there’s the seaweed. Deniz börülcesi. Samphire, cooked down until it loses its toughness and gains soul. It tastes like the sea sighed into a bowl—briny, slightly sour, green in a way that makes you grateful.

You drink Raki here, of course. Ice and water matter. There’s ritual in it. Raki forces you to slow down. To talk. To laugh. To remember your own name. And then you eat some mushrooms baked with cheese that, weirdly, somehow remind you of French onion soup. That deep, caramelized umami thing that punches you in the chest and tells you life is still good.

And then there’s the sea bass. Somewhere between ceviche and confit, kissed by citrus, but done the Turkish way—clean, honest, and undeniably fresh.

Stick to small plates. Meze is the move. This isn’t a place for grand finales—it’s a place for slow, rolling crescendos. Each dish is a memory in the making, a story you’ll want to tell when you’re back home in the gray of wherever.

Restaurant Bache is what happens when people actually care. When they cook from heritage, not ego. It’s a slow seduction in the courtyard, under the lanterns, with the taste of salt air and anise on...

By far the best restaurant in Kaş. We've been coming to Bahçe for more than 30 years now (!) and the quality hasn't changed at all. We were Bahçe fans when the owners Oya and Özkan were still in charge. We continued coming when their daughter-in-law Ayşe took over. The food got even better with Cemal as manager because he added a distinctive Antioche/Aleppo taste to some of the mezes (hors d'oeuvres). Excellent quality/price ratio and extremely friendly staff in nice garden patio right in the center of historic Kaş....

The atmosphere in this restaurant was pleasant. Food was also good, but one thing I need to say is that the service was not very nice. The waiters ignored us whenever we needed something. Didn’t even come and check to ask if we need something as well. We even waited half hour just to pay our bill… unbelievable 🤦🏽‍♀️ We asked for dippings for our bread, and they gave us more bread 😂 The waiters have to learn how to speak in English more for...