IN PHOTOS: A Taste of Sephard on an Aegen Outpost

A Turkish-Israeli brings Jewish flavors to the Datca peninsula.

Harry D. Wall and Jewish Discoveries
Send in e-mailSend in e-mail
Send in e-mailSend in e-mail
A fishing boat off the coast of Datca, Turkey.
A fishing boat off the coast of Datca, Turkey. Credit: Jewish Discoveries
Harry D. Wall and Jewish Discoveries

The Datca peninsula, a long finger of unsullied Turkish beaches and terraced ravines pointing into the Mediterranean, is far from the crowded tourist resorts of mainland Turkey. It is also where Sibel Romano, a Turkish Jew from Istanbul, chose to open her café specializing in traditional Sephardic and Israeli pastries.

Borekitas del berengena, eggplant and cheese pastries. Photo by Jewish Discoveries.

Sibel moved to Datca about 3 years ago from Istanbul. She had lived much of her youth in Israel, where her family moved in 1979. After about a decade, she returned to Turkey, married and moved to Marmaris, the bustling port city on the Aegean, where she worked in the hotel business.

Sibel Romano. Photo by Jewish Discoveries.

The dense and noisy life of Marmaris, and a love of cooking that she shares with her husband, brought her to Datca, where they opened Café Inn, a restaurant on cozy Kumluk beach, near the port.

There, along with the pizzas and salads, you will find some traditional Sephardic dishes, homage to her grandmother’s kitchen. Borekitas del berengena is a typical Turkish Jewish plate, small and savory bourekas filled with eggplant and cheese.  Or the delicious appetizer, almodrotes de calavasa (zucchini frittata).