the rabbıt hole

a chef-led experience in the mountains

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a chef-led experience in the mountains 〰️

Beycik · Antalya · 900 m

Gault & Millau Chefs' Table 2026 logo with two black and white oven mitts and The Michelin Guide logo with a red flower and text for hotel selection.

our story

A KITCHEN SHAPED BY THE MOUNTAIN

The Rabbit Hole is shaped by the ancient Mount Olympos — Tahtalı — and the landscape that surrounds it.

In its cedar forests of the Taurus Mountains, nature offers an extraordinary pantry of wild herbs, mushrooms, fruits and resins. Set in Beycik, 900 metres above the Mediterranean, The Rabbit Hole offers a chef-led dining experience shaped by the landscape, the seasons and the rhythm of Olympos Mountain Lodge.

The Rabbit Hole Restaurant building with large windows, a stone exterior, and a tiled roof, surrounded by flowering bushes and tall trees, with mountains and a partly cloudy sky in the background.
The Rabbit Hole Restaurant building with large windows, a stone exterior, and a tiled roof, surrounded by flowering bushes and tall trees, with mountains and a partly cloudy sky in the background.
Chef Mehmet Ali Börtücene setting a table outdoors with trees and plants in the background, on a sunny day.
Chef Mehmet Ali Börtücene setting a table outdoors with trees and plants in the background, on a sunny day.

ROOTED IN ANATOLIA

Our cuisine is rooted in Anatolia, yet guided by independence, curiosity and continuous research.

For us, tradition is not something to repeat, but a source of inspiration — a starting point for exploration and creativity.

A chef with gray hair and a beard, dressed in a white chef's coat with his name "Mati Bolderone" embroidered on it, is carefully preparing food in a dimly lit kitchen. The surface in front of him holds two glass cups filled with dark liquid and two silver serving spoons.
A decorative gold metallic snowflake ornament with intricate cutout patterns.

FERMENTATION, FIRE & TIME

Local farmers grow seasonal produce especially for our kitchen. Together with ingredients gathered from the surrounding landscape, they are transformed through fermentation, fire and time.

A metal cup filled with a dark purple liquid containing floating small green and purple berries, placed on the ground near a campfire with burning wood and charcoal.
Black and white photograph of a mountain landscape with trees in the foreground, snow-covered peaks in the background, and the moon visible in the sky.
Black and white photograph of a mountain landscape with trees in the foreground, snow-covered peaks in the background, and the moon visible in the sky.

enjoy our tastıng menu

Our tasting menu is our way of telling The Rabbit Hole’s story — one plate at a time.

Reserve a Table →

the chef

mehmet alİ börtücene

Chef Mehmet Al Börtücene is pondering or tasting food in a professional kitchen setting.

Mehmet Ali Börtücene is the chef and founder of The Rabbit Hole in Beycik, Antalya, as well as the owner and founder of Olympos Mountain Lodge.

His culinary philosophy is shaped by the principles of Slow Food, Anatolia’s gastronomic heritage, seasonality, fermentation, foraging and close relationships with local producers.

Working alongside farmers, fishermen, growers and artisans, he creates menus that reflect the landscape and culture of the region.

THE RABBIT HOLE

The Rabbit Hole was originally founded in 2014 and moved to Olympos Mountain Lodge in 2020, where it developed into a tasting-menu restaurant shaped by the rhythms of the surrounding mountains.

Its menus change continuously according to the season and available ingredients, while low-waste practices and responsible sourcing remain central to the kitchen.

Alongside his work at The Rabbit Hole, Mehmet Ali works as consulting chef for Vasbos Kitchen and takes part in culinary collaborations, pop-ups and projects in Türkiye and abroad.

RECOGNITIONS

Mehmet Ali Börtücene was selected by Gault&Millau Türkiye in 2024, received One Toque in 2025 and Two Toques in 2026.

The Rabbit Hole received Two Toques in the Chef’s Table category in Gault&Millau Türkiye 2026.

Olympos Mountain Lodge is also included in the MICHELIN Guide hotel selection. The Guide currently lists Olympos Mountain Lodge among its Antalya hotel selection.

Logo for Gault & Millau Chefs' Table 2026, featuring a chef's hat and text in bright yellow and black.
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Close-up view of a crispy leaf on a dark surface.
Close-up view of a crispy leaf on a dark surface.
Close-up of a pile of dried fish or seafood shavings on a white plate, with a dark background.
A black cylindrical stand with a flat, round top holding a piece of bark and a dollop of cream-colored sauce
Close-up of sous-chef with brown hair and beard smiling, wearing a white shirt and a black apron, cooking or preparing food in a kitchen.

Events

LONG TABLES, LONGER CONVERSATIONS, ALL IN THE HEART OF THE NATURE.

Outdoor dining setup with a long table and chairs under a large tree, surrounded by garden scenery, with some people preparing or setting the table.

We invite you to view The Rabbit Hole as both an extension of your favorite place and an unprecedented experience.

CONTACT US TO KNOW ABOUT OUR NEXT EVENT.

vısıt us

THE RABBIT HOLE

AT OLYMPOS MOUNTAIN LODGE
Başören Sk. No: 40, Beycik Mahallesi


Kemer / Antalya

+90 533 042 20 62

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