EXPERIENCE AEGEAN ESSENCE WITH CULINARY EXCELLENCE, AEGEAN CUISINE WITH A COMMITMENT TO ZERO WASTE
Micro Local Aegean Delights, Zero Waste Plates, Sea View Serenity, Rhythmic Vibes – Only in Susona
A Combination of Aegean Magic and Flavour
Named for the ‘mallow (ebegümeci)”, a beautiful herb in the hibiscus family, Malva offers fresh, seasonal products obtained from the region’s local producers and dishes reinterpreted with a contemporary accent. Start your summer evenings with signature cocktails and stunning sunsets!
Magical Ambience
Every one of the Malva menu’s regional and vegan flavors are created with carefully selected ingredients from local Aegean farmers and reinvented by our master chefs.
A Sustainable Cullinary Journey
A Culinary Journey
We invite you to a distinctive dining experience.
Malva’s menu is crafted in accordance with the seasons of the Aegean region. We travel across the Bodrum Peninsula and the Gulf of Gökova to obtain products and we prefer small and local producers. We stay as close as possible to the spirit of the region’s soil and climate, while respecting our environment.
Savor Stories That Sustain
Experience sustainability in every bite at our Malva Restaurant. With local Aegean ingredients and zero waste, each dish has a story of environmental care. Enjoy with a sea view and rhythmic music, savoring stories that sustain our planet. Here are some of our backstories:
Lionfish Tartare: We make sure to include lionfish in our menu to contribute to reducing the danger posed by this species to other species in the Mediterranean. We work with the Mediterranean Conservation Society in the fishing and supply of this species. The dish is accompanied by citrus sauce, rock samphire mayonnaise, and cucumber flower.
Scallop, Mushroom Pate, Fermented Mushroom Sauce, Artichoke Puree, Crispy Artichoke: We use scallops that we follow in the pan, our homemade mushroom pate, and artichoke puree. We ferment the remaining pieces of the mushroom pate and make sauce from the fermented water, and we make chips from the remaining pieces of the artichoke and use them in the dish so that we do not throw away any part.
Olive Oil Quartet: We wanted to make a creative dish that is unique to us, consisting only of olive oil, to show our respect for olive oil, which is the most common and valuable product in the region. We offer olive oil in four different forms as dessert. Olive oil cake, olive oil jam, olive oil ice cream, and olive oil panna cotta.
