Perimasali Cave Hotel Urgup

General Information

The wonderful city of Mustafapasa was once the Greek city of Sinasos – ‘City of the Sun’ and is home to the pleasing refurbished Greek manor house, the Perimasali Cave Hotel.

After 2 years of refurbishment, the owner Salih features tenderly restored the old house and with only 7 majesticly furnished suites & suites, this intimate hotel makes a matchless base to discover Cappadocia. Every room is equipped with been thoughtfully embellished, with soft atmospheric lighting and the ideal combination of soft local stone and conventional richly coloured furniture and accessories. There are also more present-day touches, such as satellite LCD televisions and state-of-the-art bathrooms.

The Perimasali Cave Hotel sits in a authorized position, smartly perched above much of Mustafapasa, offering fabulous panoramas of the gorgeous carved stone houses of the scenic town below.

Getting to Hotel:

By Plane:
Cappadocia is precisely a one hour flight from Istanbul. Turkish Airlines and Onur Air run domestic flights to surrounding Kayseri and Nevsehir airports. We able to organize privately-owned airport transfers to the guesthouse – only an hour away.

By Bus:
Perimasali Cave Hotel – Cappadocia is just 5 minutes away from Urgup with a regular bus facilities to Mustafapasa. We also offer a self-sufficient facilities from/to Urgup town centre on demand.

By Car:
From Urgup follow directions to Mustafapasa city (Urgup - Mustafapasa five 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. Conventional farming methods ensure fresh and healthy ingredients.

A conventional dinner will beginning with a choice of mezeler ("appetizers") catered before the major meal. Ironically, most meze dishes are extensive enough to include an total meal by themselves. A distinctive meze carte menu consists of 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 catered in sauce, tomato and cucumber salad, and fish eggs in sauce. Or a few plates of various kinds of minced salad, green and tomatoes in spicy olive oil, mixed with yogurt or cheese, "humus" (chickpea and tahini puree), bulgur and scarlet lentil balls, marinated stuffed eggplant, peppers with spices and nuts, and pickles and the list goes on.

The major course that follows such a meze spread will be fish or grilled meat.

By far, the plurality common dessert after a meal is locally produced fresh seasonal fruit that acquire their specific taste from an affluence of sun and conventional ways of cultivation and transport. Spring will beginning with strawberries, followed by green cherries and apricots. Summer months is marked by peaches, watermelons and melons; then, all sorts of grapes ripen in late summer months, followed by green and red figs, plums, apples, pears and quince. Oranges, mandarin oranges, and bananas are amongst the winter fruits.