Rows of seasonal vegetables on the Casa Kilyos farm, Kilyos

The farm · since 2018

How farm-to-table actually works in Kilyos

The restaurant grew out of the farm, not the other way round. We worked the soil first; the kitchen arrived five years later.

The story

Not a plan — a feeling

It began with the urge to step away from the pace of the city, to put your hands in the soil, and to rediscover something simple. On the farm we started in 2018, in the extraordinary landscape of Kilyos, we imagined bringing what nature gives to other people's tables.

Greenhouses and planted beds on the farm

What farm-to-table means here, and what it doesn't

The phrase has been used enough lately that its meaning has worn thin. Ours is simple: a substantial share of what enters the kitchen travelled a few hundred metres to get there.

The practical consequence is that the menu can't be fixed. The kitchen cooks what the garden gives, and when a crop runs out the plate leaves the menu.

We're equally clear about what isn't ours. Cheese, olives, meat and flour come from producers we know. The greens, herbs, seasonal vegetables and most of the preserves are ours.

The turning year: what's in the ground

Spring brings fresh herbs, greens and the first salads. Strawberries and plums for the jam are picked in this window.

Summer is the most generous stretch. Tomatoes, peppers, courgettes and aubergines move to the centre of the menu, and salads and grills come forward with them.

Autumn turns to root vegetables, figs and grapes. Pickling and preserving begins in these months.

By winter, everything we pickled, preserved and dried across the summer comes back to the table. Which is why a guest in December doesn't meet the same menu as one in July.

Can you walk the farm?

Yes. Guests are free to wander the garden after breakfast, and that's the best time to do it — in the cool of the morning, straight up from the table.

If you'd like a proper guided walk for a group, let us know in advance. We'll show you whatever is in season and talk you through how it's picked if you're interested.

Breakfast times and booking are on the breakfast page.

On organic certification

Certification is a separate process and we aren't certified at present. We'd rather say that plainly than work around it.

We don't use chemical pesticides in our own garden. You're welcome to come and see what we do and how — we think that counts for more than a document does.

A limited amount of jam, pickles and dried herbs is available at the restaurant, depending on the season.

The farm and everything else on the site

The farm sits at the centre. The restaurant grew out of this garden in 2023; the courts were added in 2024.

Stay in the bungalows and you wake up and walk to breakfast between the beds.

The garden is used for weddings and corporate days too — see our event spaces.

What's in the ground

The turning year

Spring

Fresh herbs, greens, the first salads. Strawberries and plums for the jam.

Summer

Tomatoes, peppers, courgettes, aubergines. The most generous months on the table.

Autumn

Root vegetables, figs and grapes. Pickling and preserving begins.

Winter

Everything we pickled, preserved and dried through summer comes back to the table.

Common questions

About the farm

Can we walk around the farm?

Yes. Guests are free to wander the garden after breakfast. If you'd like a proper guided walk for a group, let us know in advance and we'll arrange it.

Does everything on the menu come from your farm?

No, and we'd rather say so plainly. The greens, herbs, seasonal vegetables and most of the preserves are ours. Cheese, olives, meat and flour come from producers we know.

Can we buy your produce?

Depending on the season there's a limited amount of jam, pickles and dried herbs available. Ask at the restaurant.

Are you certified organic?

Certification is a separate process and we aren't certified at present. We don't use chemical pesticides in our own garden, and you're welcome to come and see how we work.

When is the best season to see the farm?

May to September is when the garden is at its fullest. Herbs and early salads in spring, tomatoes and peppers by late summer.

Come and see

The best time to walk the garden is straight after breakfast

Get up from the table and walk out into it. We'll show you whatever is in season.

Book a Table See breakfast