An Island Story: MayaBozcaada
Every day at MayaBozcaada begins with a new story, and at the heart of this story stand the modest yet passionate heroes of the kitchen: chef Selçuk Aykan and his dedicated team.
For Aykan, the journey started in the warmth of his mother’s kitchen. Though his professional life once took him far from the culinary world, he never stopped cooking. “For me, cooking has always been a story woven into every chapter of my life, and it still is. The Maya kitchen is also a storyteller in its own right — and together with my team, I see us as its humble narrators,” he says, recalling his path with a smile.
Nestled in a lush garden among vineyards and under the shade of tall pine trees, MayaBozcaada has become one of the island’s most beloved culinary destinations. Here, service begins when the sun gently bows out and the cool breeze of summer evenings takes over, continuing well into the night. Each plate that arrives at the table is a handmade creation, prepared with thought, precision, and love. Even the wheat for their sourdough bread is grown by their own hands. Every detail, from the bread to the smallest garnish, is part of a carefully crafted experience, leaving flavors that linger long after the meal.
Travelers often make their way to Bozcaada just for the chance to sit at the table of Evrim and Selçuk Aykan, the visionary couple who turned this garden into a haven. And if the island is already magical in summer, imagine its beauty in the quiet glow of September…
Can you tell us about yourself and how your passion for cooking began?
I come from a Bosnian immigrant family, and my fascination with food began in middle school. I would watch my mother in the kitchen and gradually started cooking alongside her. Those early experiences laid the foundation of my culinary journey. The lessons I learned from her are still at the core of how I cook today, and everything else I’ve picked up over the years has simply been built upon that. After high school, I moved to England to study languages and pursue higher education. I earned two degrees — one in Data Processing and another as a Certified Accountant — both far from the culinary path. But cooking never left my life. In England, I had the chance to taste a wide range of world cuisines, and I couldn’t resist trying to recreate the dishes that captured my heart. That’s how I began experimenting with various recipes, pastries, and desserts.
In 1989, after the fall of the Berlin Wall, I traveled to Poland, one of the Eastern Bloc countries newly opening its doors to the world, to start a business venture. With a friend, I opened bakeries there — and it became one of the most defining chapters of my life. It was in Poland that I truly discovered sourdough bread, learning to craft loaves from whole rye and whole wheat flour that carried a depth of flavor unlike anything else.
For nearly two decades, I lived in different countries and traveled extensively for work. Along the way, I absorbed knowledge of countless culinary traditions. Every cuisine I encountered sparked my curiosity — and I always sought to experience it fully. For me, savoring a well-prepared dish paired with a beautiful glass of wine is one of life’s greatest pleasures.
Let’s continue with the story of MayaBozcaada’s beginnings, shall we?
The idea of Maya was born the very moment I set foot on Bozcaada. For years, I had a life plan that I would tell anyone who would listen. It went like this: one day, I would retire and finally devote myself to the things I loved most. Baking my own bread. Making cheeses that I could enjoy with a glass of wine that suited my palate. Living simply, yet fully.
In 2006, my daughter Konca, who was then working as a fashion editor for a magazine, was invited to the island for a press trip. She called me, her voice bubbling with excitement: “I think I’ve found the place of your dreams.” In September of that year, I came to Bozcaada for the very first time. And that was it. I was captivated. The island wrapped itself around me, and I knew I couldn’t let it go. I had found the setting where I could finally live out my dream.
By 2009, I had closed the chapter on my professional life and settled on the island for good. In March 2010, I bought the vineyard house that is now Maya’s home. My original goal was simply to produce — to bake, to ferment, to create. But due to bureaucratic restrictions, I could only share what I made within the setting of a restaurant or café. And so, almost unexpectedly, Maya Bozcaada was born in May 2010. Looking back, I can only say: how glad I am that it was.
“There Couldn’t Be a More Beautiful Place”
How did the idea of opening a restaurant in a place as special as Bozcaada come about?
As I mentioned, the initial intention wasn’t to open a restaurant — but that’s the way life unfolded. Once I made the decision, I thought: “What could be more fitting than creating a place here with a menu built around wine, cheese, and bread?”
The building itself is an old vineyard house with a story of its own, surrounded by rows of vines. It also happens to be our home. To me, this house is the very essence of Bozcaada: a simple vineyard dwelling tucked among fruit and pine trees, breathing the soul of the island. Honestly, there couldn’t be a more beautiful place for me.
What are the challenges and joys of opening a restaurant in Bozcaada?
If there is a challenge, it would be the short season. That’s something every business on the island faces. But for us, as a family living and working together, it doesn’t weigh heavily. Small obstacles can be overcome. The joys, on the other hand, are endless: to live on this small, breathtaking island surrounded by vineyards and olive groves, breathing crystal-clear air, and to spend my days doing what I love most — making food that nourishes and makes people happy. That is my greatest joy.
Is preparing food in Maya’s kitchen simply a cooking process for you, or is it storytelling?
For me, cooking has always been a story. It has threaded its way through every stage of my life, and that remains true today. At Maya, every dish tells a tale — and my team and I are its quiet storytellers. The cheeses we make from goat’s milk produced on the island, the rosemary, thyme, sage, marjoram, mint, and vegetables grown in our garden, the grapes from our own vineyard — each one carries a story from soil to table. Even the act of growing them is part of that narrative.
How does Bozcaada’s nature and seasonality reflect in your cuisine?
Though small in size, Bozcaada is abundant in every sense. Take this very season, for example: now is the perfect time for sardines. The best way to enjoy them is to wrap them in wild grape leaves, drizzle them with garlic-infused olive oil, and grill them to smoky perfection. At the same time, it’s harvest season — clusters of grapes from our vineyard, and from those of our friends, find their way to our cheese plates. And the goats’ spring milk is being transformed into wheels of cheese in our kitchen. The rhythm of the island is written into our menu.
Working Hand in Hand with Local Producers
How do you collaborate with local producers, and what journey do the ingredients take before reaching your menu?
At Maya Bozcaada, we work closely with local producers. On our wine list, you’ll find bottles from the island’s own producers, Çamlıbağ and Talay. When our garden cannot meet demand, we turn to the farmers’ market, where trusted growers from the mainland bring their bounty.
What principles guide you when choosing ingredients?
We prioritize heirloom seeds from local producers nearby. Our most essential criterion is that the vegetables be grown in naturally fertilized soil, without the use of agricultural chemicals. Sadly, this becomes more difficult with each passing day.
You make your own bread and cheese for your guests, don’t you?
Yes. Long before Maya existed, I had already been baking sourdough bread and experimenting with cheese-making for my own enjoyment. Once Maya was born, it became a tradition. This year marks our 16th season. From the very beginning, we’ve only served bread and cheese that we make ourselves. In fact, for the past decade, we’ve grown heirloom wheat and milled it into flour for our loaves. In today’s world, knowing the true source of what you eat has sadly become a luxury. But I believe that access to clean, fair, and honest food should be everyone’s right.
“There’s No Hurry Here”
Do you draw inspiration from the island’s culinary past?
Of course. Over the years, we have revisited several traditional island recipes, giving them our own interpretation.
Do you want your guests to experience more than just a meal when they come to Maya? How would you describe it?
Every detail of Maya’s menu is part of a story, and our guests become part of it, too. From the very beginning, I have insisted that Maya is a place of pleasure, and that there is no room for haste here. A Maya evening unfolds over the course of about three hours, with soft jazz playing in the background. Guests who make reservations know that their table is theirs for the night — they are never rushed to leave. They can linger, sip, savor, and let the evening flow at its natural pace.
