May 24, 2013 Friday
We drove for at least half an hour from the House of Virgin Mary in Kusadasi, Ephesus, in the Asia Minor side of Turkey, to reach Artemis Restaurant, where we would have lunch. Edmund couldn’t believe that we were doing this so he asked Ali if this was so. He said yes.
We crossed mountains, valleys, fields, and zigzags to have lunch. Ali said it’s worth it. Let’s see.
The bus stopped on a hillside quaint village, Sirince, near Ephesus.
This wine village makes me feel like I am in Provence, Italy.
So this is the popular Artemis Restaurant, rated #8 in Sirince among 12 restaurants. Huh? I want to go to the top 10, 11, 12.
The main building is a 19th century stone which used to be Sirince’s school. There’s an antique shop on the second floor but due to limited time, I wasn’t able to explore.
The dining area is in a terrace over-looking vineyards, olive groves, and the Sirince Village, which is known for producing home-made fruit wines.
It looks and feels like Tuscany.
Sirince Village has less than seven hundred residents.
Most of the stone houses have been converted into pension houses due to the growing influx of tourists especially during the summer months, which number about 2,000 daily.
I don’t mind having lunch here everyday with this kind of ambience. It’s so relaxing.
The houses all have the same mediterranean style, with off white walls and clay roof tiles
Ali was already taking food orders while we were still on the bus, two hours before we arrived in the restaurant.
Talong and chili peppers
There’s always parsley in all the restaurants we’ve been to in Turkey, never cilantro.
I ate the green roll. It had some rice in it.
While we were still on the bus, Ali announced that we’re having chicken or meatballs barbeque.
Then after an hour, the restaurant told him they would serve us lamb chops.
Turkish Haydari, yogurt with cucumber, thyme, lime, and olive oil is a staple dip, similar to Greek’s food. But never mention that to Ali, he hates the Greeks because they tried to invade Turkey and killed 250,500 Turkish long long time ago.
Turkish crepe called gozleme. It has some herbs in between the thin dough.
We were given a glass of red wine each. This waiter looked red too and seemed tipsy.
After we finished eating the bread, Edmund noticed how dirty-looking and worn-out the tray liner was.
Nay ko po, kadiri. Parang nagilaw-law ako bigla. kain ako ng kain ng tinapay eh kakilabot pala yung patungan. Ang takaw ko kasi.
Time to replace this old cotton tray liner.
Against the light. Look at the background, it’s so pretty no?
If you want to make my son smile, mention the word lamb and his face would surely lit-up.
Some of the ladies couldn’t finish their 6 pieces of lamb chops, they passed some to my son who gladly took them, with matching yehey.
(Nadine Chua, Beth Villamil, and Tess Garcia)
Sid Garcia, Mon Dimacali, and Susan Dimacali. Susan is not only photogenic, she’s really pretty in person.
Ida Karina Adriano, Rosalina Adriano, Salvacion Cataluna (I hope I got their names correctly.)
Evangeline Quiazon and daughter Jean Melody Quiazon, and Francis Papa
Officemates Joaquin Carlos Uy, and Chona Jacinto
Oyen and I don’t eat lamb. I wanted to order food for Oyen and I even if I had to pay extra. Edmund didn’t want.
“Wag na. Wag na lang”, he insisted, “okay na yan”. But iniisip ko, pa’no naman kami ng anak ko, What are we going to eat?
I stood-up and appraoched our tour guide Ali? I told him we don’t eat lamb and I want to order chicken.
He ordered chicken for Oyen and I, and in about 10 minutes, the waiter served our sumptuous lunch:
Grilled chicken on a bed of couscous. Ang sarap.
Baklava is always very very sweet. That’s why we didn’t care to bring home some.
Walang kakain, super tamis.
