Kozbeyli Konağı

Kozbeyli Konağı is a registered nineteenth-century stone mansion constructed between 1870 and 1891, situated in the five-hundred-year-old historic village of Kozbeyli in Foça, İzmir. Holding Republic of Türkiye Ministry of Culture and Tourism Operating Certificate number 2025-35-1824, this sixteen-room boutique stone hotel and restaurant provides an authentic Aegean countryside retreat defined by original masonry, high-ceilinged interiors, open courtyards, and terraced gardens.

The mansion blends architectural preservation with a specialized culinary identity steered by Chef Yunuscan Oruk. Centered on heritage Antakya family recipes combined with Aegean cold-pressed olive oils, local herbs, and a traditional stone oven, the property delivers a distinctive dining experience. Overnight accommodation includes an extensive gourmet village breakfast served individually to the table, deliberately bypassing standard buffet setups in favor of fresh, made-to-order seasonal dishes.

Overlooking stone houses and sweeping vistas of the Aegean Sea, the venue serves as a serene rural base close to northern İzmir coastal routes. Whether arriving for regional wine tastings in the courtyard, wood-fired dinners, or quiet stays in spacious stone rooms, visitors encounter a preserved historical setting that prioritizes calm hospitality and regional gastronomy.

Accommodation and Rooms

The hotel features 16 individually configured guest rooms arranged across the preserved 19th-century stone mansion. Defined by thick masonry walls, generous ceiling heights, and traditional woodwork, each room maintains a distinct layout that reflects the original architecture of the 1870–1891 estate while incorporating modern comforts like complimentary wireless internet.

Accommodation options cater to solo travelers, couples, and larger parties with dedicated sea-view and courtyard-facing categories. For families and groups, the 50-square-meter 4-Person Balcony Family Room represents the largest unit on the property, accommodating four to five guests and featuring a private balcony that opens to panoramic vistas of the Aegean coast and historic Kozbeyli rooftops. The property also offers a 45-square-meter 4-Person Family Room overlooking the quiet inner garden and courtyard.

Couples and small groups seeking maritime panoramas can choose among several dedicated sea-view configurations. The Superior 2-Person Room spans 40 square meters with broad sea perspectives, while the Superior 3-Person Room expands to 42 square meters to comfortably host three guests. Travelers desiring a more compact layout can select the 24-square-meter Standard Sea View Room, or opt for the 24-square-meter Standard Garden View Room, which looks out onto the secluded inner garden greenery.

Nightly room rates are not published directly on the public website and vary by date and room category. Every stay includes a comprehensive, table-served gourmet village breakfast served each morning between 08:30 and 11:00, ensuring all overnight guests begin the day with fresh regional provisions without supplemental morning dining charges.

Facilities and Who It Suits

Kozbeyli Konağı centers its guest experience on peaceful rural living, architectural authenticity, and an ambitious gastronomy program. The property features a spacious stone-paved central courtyard, an intimate inner garden, a traditional wood-fired stone oven, and an open hearth grill. The ambiance is quiet, refined, and historic, making the venue equally suited for couples seeking a tranquil getaway, multi-generational families, culinary travelers, and hosts planning private events or milestone celebrations in the courtyard.

Gastronomy stands out as a core pillar under the direction of Chef Yunuscan Oruk, whose kitchen merges Antakya culinary heritage with Aegean produce. Diners can experience the signature four-stop tasting route (Şefin Tadım Rotası), moving from the two-person Mansion Meze Platter (3,200 TRY, featuring sour cherry stuffed leaves, samphire, atom, dry cacık, and carrot tarator) to fried Antakya-style içli köfte (200 TRY each), tender Lokum Bonfile (1,500 TRY), and warm Pistachio Katmer with Maraş ice cream (400 TRY).

The à la carte menu also highlights regional starters such as Hatay-style fried cheese in copper pans (800 TRY) and buttered pastırma Antakya hummus (450 TRY), alongside wood-fired specialties like the Konak Tandır Pizza (1,000 TRY) and traditional sac kavurma (1,000 TRY). For dessert lovers, authentic Antakya künefe (400 TRY) is prepared fresh. The beverage cellar offers curated wine tastings at 1,600 TRY, pairing Paşaeli and Bir Varmış Bir Yokmuş selections with artisan cheeses, as well as premium raki options like Beylerbeyi Göbek (500 TRY per single, 2,350 TRY for 35cl).

Crucially, the restaurant maintains a transparent pricing standard: all menu prices include VAT, and no cover charge, service fee, or table surcharge is added to the bill. Advance reservations are mandatory for dinner service to ensure personalized attention.

Location and Practical Details

Kozbeyli Konağı is located at Kozbeyli Köyü Küme Evler No:188 in Foça, İzmir. Situated within the historic core of Kozbeyli—a village celebrated for its five-hundred-year-old stone architecture—the property sits near the village square and coastal connection routes. The estate lies approximately 19 to 20 kilometers from the seaside district of Eski Foça and roughly 50 to 60 kilometers from central İzmir.

Guests exploring the immediate neighborhood can walk to notable cultural landmarks, including the 1611 Kozbeyli Mosque, the historic Kuzubeyi Tower (Kocakule), and Şakir'in Yeri, known throughout the region for traditional dibek coffee. Outdoor enthusiasts also enjoy direct access to nature and trekking paths leading up and around Şaphane Mountain (Şaphane Dağı).

Daily hotel and dining operations run on a structured schedule. Table-served gourmet breakfast is offered from 08:30 to 11:00. The restaurant welcomes table guests between 08:30 and 23:30, with the kitchen accepting last food orders until 22:00. Overnight check-in begins at 15:00, while check-out is scheduled by 12:00.

Direct room reservations can be completed online through the official booking portal, while table bookings, special event inquiries, and airport transfers can be coordinated via telephone or WhatsApp at +90 532 234 26 86, or by email at [email protected]. Dinner seating requires prior booking, and private banquet arrangements are tailored according to guest numbers and table seating plans. Paid airport transfer services between the property and İzmir Adnan Menderes Airport can be confirmed with the concierge team prior to arrival. Practical amenities include complimentary on-site parking for resident guests, high-speed Wi-Fi, and a pet-friendly policy that welcomes cats and small dog breeds weighing under 6 kilograms.

The Mio Angle: The Stay

On Mio, Kozbeyli Konağı stands out as a sophisticated rural sanctuary for travelers seeking historical character, unhurried privacy, and serious regional gastronomy. Located away from crowded resort strips yet under twenty kilometers from the Foça waterfront, it is ideally matched for couples wanting an authentic stone-walled retreat, culinary enthusiasts touring Aegean wine paths, and families who need multi-bed suites without sacrificing boutique aesthetics. It also serves as a memorable setting for intimate anniversary dinners, family gatherings, or small private banquets hosted in the enclosed stone courtyard.

In terms of budgeting, the venue operates in an upscale price band that reflects its boutique scale, culinary pedigree, and historic restoration. A full evening meal with premium steaks like the 3,500 TRY Dallas Steak, four-stage tasting routes, or 1,600 TRY wine flights represents an intentional dining investment. However, this is balanced by strong practical value: overnight room bookings include the lavish, table-served morning feast with artisanal spreads and fresh pastries, and the restaurant strictly avoids surprise extras by never charging cover, kuver, or service fees.

For visual creators and social sharing, the property offers rich aesthetic appeal across every corner. The contrast between rough-hewn 19th-century limestone, olive green shutters, and flowering courtyard foliage creates a warm architectural backdrop throughout the day. Morning light illuminates sprawling breakfast tables loaded with copper skillets of sucuklu yumurta, fresh pişi, and colorful meze bowls, while late afternoons provide golden-hour photography opportunities over the Kozbeyli village rooftops toward the shimmering Aegean Sea.