 The delightful town of Mustafapasa was once the Greek town of Sinasos – ‘City of the Sun’ and is home to the charming renovated Greek mansion, the Perimasali Cave Hotel.
After two years of renovation, the owner Salih has lovingly restored the old building and with only seven beautifully furnished rooms and suites, this intimate hotel makes a wonderful base to explore Cappadocia. Each room has been thoughtfully decorated, with soft atmospheric lighting and the perfect combination of soft local stone and traditional richly coloured furnishings. There are also more modern touches, such as satellite LCD televisions and state-of-the-art bathrooms.
The Perimasali Cave Hotel sits in a privileged position, elegantly perched above much of Mustafapasa, offering superb views of the pretty carved stone houses of the picturesque town below.
Getting to Hotel:
By Plane:
Cappadocia is just a one hour flight from Istanbul. Turkish Airlines and Onur Air run domestic flights to nearby Kayseri and Nevsehir airports. We can arrange private airport transfers to the hotel – only an hour away.
By Bus:
Perimasali Cave Hotel – Cappadocia is only 5 minutes away from Urgup with a regular bus service to Mustafapasa. We also provide a free service from/to Urgup city center on request.
By Car:
From Urgup follow directions to Mustafapasa town (Urgup - Mustafapasa 5 kilometers) - Perimasali Cave Hotel – Cappadocia is clearly signposted.
Turkish cuisine is often regarded as one of the greatest in the world. Its culinary traditions have successfully survived over 1,300 years. Turkish food combines culinary traditions from the people’s nomadic past in Central Asia with influences of the Middle Eastern and Mediterranean cuisine. Traditional farming methods ensure fresh and healthy ingredients.
A traditional dinner will start with a selection of mezeler ("appetizers") served before the main meal. Ironically, most meze dishes are large enough to comprise an entire meal by themselves. A typical meze menu includes fresh salad greens in thick yogurt sauce with garlic, plates of cold vegetable dishes cooked or fried in olive oil, fried crispy savoury pastry, deep fried mussels and calamari served in sauce, tomato and cucumber salad, and fish eggs in sauce. Or several plates of different types of minced salad, green and tomatoes in spicy olive oil, mixed with yogurt or cheese, "humus" (chickpea and tahini puree), bulgur and red lentil balls, marinated stuffed eggplant, peppers with spices and nuts, and pickles and the list goes on.
The main course that follows such a meze spread will be fish or grilled meat.
By far, the most common dessert after a meal is locally produced fresh seasonal fruit that acquire their unique taste from an abundance of sun and traditional ways of cultivation and transportation. Spring will start with strawberries, followed by green cherries and apricots. Summer is marked by peaches, watermelons and melons; then, all kinds of grapes ripen in late summer, followed by green and purple figs, plums, apples, pears and quince. Oranges, mandarin oranges, and bananas are among the winter fruits.
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