A Table of Responsibility, Rooted in Local Development
Zamarot 1890 was conceived not merely as a restaurant, but as the tangible expression of a vision centred on local development, a solidarity model shaped by a social cooperative mindset, and a pioneering culinary approach in Türkiye. Rooted in Chef Ebru Baybara Demir’s decades-long field experience and social gastronomy practice, the restaurant was founded on the idea of transforming food from an object of consumption into a tool for social impact.
Carrying the meaning of emerald reborn from its ashes, Zamarot reveals hidden values—within ingredients, recipes, and the space itself. Designed as one of Türkiye’s first “six senses and zero-waste” restaurants, Zamarot 1890 approaches gastronomy as a holistic experience. Here, flavour extends beyond taste to engage smell, touch, sight, sound, and memory. The menu reflects not only the chef’s creativity, but also the labour of producers, the seasonal rhythm of the land, and the continuity of local knowledge.
At the heart of Zamarot 1890 lies a cooperative structure led by women. Ingredients are sourced directly and at fair value from small-scale producers in and around Mardin. The zero-waste philosophy is embedded into daily kitchen practice.
Olives and olive oil arriving from Derik reach the table, while their pomace is repurposed for the production of Şemim soaps. Completing the sixth-sense experience, the Soap Production Atelier located within the Restaurant invites guests to witness and experience every stage of soap-making, from olive to final seal.
Zamarot 1890 offers a model that does not simply support local development, but places it at the very centre of the culinary experience demonstrating how a single meal can nourish an economy, empower a community, and shape a more responsible future.