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Where variety Is The Spice Of Life

Beach hotel with fresh homegrown delights in stunning Side, Turkey

A foodies delight set in a lush, Mediterranean landscaped garden, the family-friendly SENTIDO Perissia is situated directly on a tranquil beach on the idyllic Mediterranean coast. This charming resort is renowned for its speciality restaurants serving an entire range of international cuisines. Its own organic farm provides fresh Turkish fruit, vegetables, freshly pressed olive oil, wine and nuts that indulge your inner gourmet

Spend your evenings gazing at magnificent sunsets from the comfort of your private balcony and unwind to the soothing sound of breaking waves. The SENTIDO Perissia features also a luxurious spa with Turkish marble accents for ultimate pampering. Children will delight at their own club with playground and our children’s entertainment programme.

Guests at SENTIDO Perissia in Side, Turkey enjoying their holiday


Enjoy limited-time offer by booking direct here: Save 25% for check-in between 01.04. and 31.10.2019. Secure this exclusive offer by booking today!



The hotel taking hyperlocal eating to new heights
The sourcing and consumption of hyperlocal food is on the rise worldwide, with innovative farming solutions being adapted to city living worldwide. But at SENTIDO Perissia, no indoor urban garden is required to keep food milage to a minimum. That’s because here, on the fertile grounds of the hotel’s landscaped sloping gardens, gardener, Mehmet Ateş cultivates organic fruit, vegetables, olives and herbs, which are delivered straight to the hotel kitchens, ready to be whipped up into a plethora of local and international dishes which showcase the best of Antalya’s gourmet offerings.

We meet General Manager, Tolga Çınar in the hotel lobby before taking a wander through the gardens with Mehmet, stopping to taste the natural freshness of their offerings along the way.

“When staying at our hotel, you can’t lose kilos,” laughs Tolga Çınar, General Manager of SENTIDO Perissia, a five-star hotel a mere 3km away from the region’s historic centre of Side. Indeed, the hotel is a veritable nirvana for foodies and gourmets of all palettes, with a total of seven restaurants gracing its lavish grounds.

There’s Paloma, a lavish buffet for breakfast, lunch and dinner which makes the most of the garden’s bounty, with generously-filled bowls of organic olives, peppers and herbs — from dill and basil to parsley, ready to provide the freshest of finishing touches to every plate. An array of oils, spreads and sauces, as well as fresh fruit for dessert, completes the mix.

For guests wanting to get better acquainted with Turkish cuisine, there is A la' Turca, an extravagantly-decorated a la carte restaurant, “Grappa,” which focuses on Italian and French dishes, a steakhouse and the atmospheric “Mikado,” offering Chinese cuisine. “Here at SENTIDO Perissia, we want to engage the five senses as soon as our guests step into the lobby,” Tolga continues over coffee on the foyer balcony, which overlooks the carefully landscaped garden leading down to the sparkling ocean.

“So we make sure we have smell: a refreshing scent, sound: calming music playing, and touch: fresh towels upon arrival at reception. Then there’s sight: like the lights you can see in our hotel in the evening, and fresh flowers in the lobby area. Of course, we also cater for taste, with our own products and wine.” It’s an impressive epicurean portfolio, part of which comes from offsite. “We have our organic farm, “Yerlim,” where most of our products come from,” says Tolga.

“It’s near Izmir on the Aegean coast. The products are used in our main restaurant, Paloma — they have a little label on them at the buffet. We also have our own organic wine. We offer all products to our guests, also to buy and take home with them.” As we start to stroll through the hotel grounds, he explains, “Here at the hotel, we have our own hobby garden, where we grow mostly fruits and herbs.”

The peaceful gardens, which are open for guests to read, enjoy a drink or simply relax in, reveals the extent of their abundance. We trail SENTIDO gardener, Mehmet Ateş around the lush fruit trees on the grounds and into the “hobby garden,” where he gathers rosemary sweet peppers, checks on low-hanging avocados, and collects bunches of grapes.

A prickly pear is found to be perfectly ripe; it too is harvested; appearing on a platter by way of room service a mere 20 minutes later. Its taste is generously sweet — as is the lingering aftertaste of a stay at this fine establishment.

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