“An Ayvalık Cuisine Story for Generations…”

Ayvalık, a port town with its historical structure, streets full of stories, views of the sea and the islands, is an indispensable star of the gastronomy scene with its local delicacies grown in the fertile lands of the region...

At NESİL 1970, located in Ayvalık, where plates appealing to every taste and selections prepared with local ingredients are almost endless, an unforgettable culinary story is experienced in pursuit of creativity, good ingredients and the "Best" food. 

Located in the Murat Reis region of Ayvalık, hosting unforgettable Yeşilçam films, renewing the heritage it received from the 70s and carrying it to the present day, with 91 rooms and 91 olive trees. D-Resort AyvalıkWith GENERATION 1970, 'An Ayvalık Cuisine Story', which has been continuing for generations, continues with its innovations.

In addition to traditional flavors passed down from generation to generation, this season Chef Didem Senolunder the supervision of Executive Chef Erdem Öztürk GENERATION 1970 menu prepared by and his team; While bringing a new breath to Ayvalık cuisine, it takes the tastes to the next level with the flavors it creates by combining the diversity of local ingredients with the technique of its chefs.

Starting service with a lunch menu GENERATION 1970 In the evenings, it invites you to a unique Aegean evening experience with its menu prepared daily with seasonal and local products and a sea view. GENERATION 1970 cuisine, which uses local and seasonal products purchased from local suppliers in Ayvalık, creates a sustainable cuisine with the support it gives to the producers and a gastronomy story that extends from generation to generation with the technique of its chefs.

In the GENERATION 1970 menu, traditional flavors passed down from generation to generation such as 'Ayvalık Curd Pate', 'Lamb Meat with Arabic Hair', 'Octopus Tandoori', 'Meatballs with Pita and Yogurt' maintained their place in the menu, while 'Shrimp with Raw Almonds and Black Bean Peas', 'Eggplant,' which were added under the consultancy of Didem Şenol. In addition to 'Homemade Pasta with Lamb Ragu Sauce', 'Raw Sea Bass with Fresh Tomato Marinade', delicacies such as 'Fluffy Pancakes' and 'Raisin Basil Ayran Asi', which are indispensable items in the menus prepared by Didem Chef, add a unique taste to Ayvalık cuisine.

Chef Didem Şenol, for the NESİL 1970 menu to which she added her touch, said, “I always love cooking with the abundant ingredients offered by nature. Olive oil is always a must in my kitchen. That's why the idea of ​​working in a kitchen in Ayvalık made me very excited. Citrus peels, fresh herbs, nuts, honey, bee pollen and olives; You can see it in nature even on a short walk in Ayvalık. It would be impossible not to make this variety of products a part of our plates! All our guests will definitely feel the Aegean taste on their plates.” says.

Let's meet at D-Resort Ayvalık this summer to be a partner of the exciting story where passion for nature turns into unique tastes, nourished by the richness of local, natural and cultural heritage, under the consultancy of GENERATION 1970 and Chef Didem Şenol.

Source: HORECA Trend and GENERATION 1970