Doğal Kümes is a functioning agricultural retreat and self-cook barbecue grounds situated in the Beykoz district of Istanbul. Covering approximately five decares of fenced land completely planted with green alfalfa, the farm provides a semi-natural pastoral environment for chickens, dairy cows, and goats while welcoming daytime visitors from across the metropolitan area. The concept originated with founder Onur Topal, who initially acquired and organized the rural property to secure wholesome nutrition and free outdoor recreation for his own family and child. Deciding to share this rural lifestyle with the public, he opened the gates so urban dwellers could witness agricultural operations firsthand and enjoy outdoor leisure away from urban density. Rather than operating purely as a commercial market, Doğal Kümes emphasizes operational transparency, encouraging guests to inspect animal paddocks and witness handling standards prior to purchasing fresh provisions. Visitors travel here to participate in guided farm tours, interact with herd animals during dedicated feeding sessions, and prepare open-air meals in designated self-cook barbecue zones. Alongside its leisure amenities, the property serves as a working distribution hub supplying freshly harvested rural staples, including daily farm eggs, fresh poultry, raw dairy from Jersey cows, goats, and water buffaloes, as well as traditionally churned butter. By pairing working husbandry with leisure facilities, the grounds present an accessible escape for city residents seeking unvarnished rural experiences within Istanbul's provincial boundaries.
What to See and Do
Activities on the property center on hands-on agricultural exploration and relaxed outdoor dining. Visitors can book a structured Çiftlik Turu (500,00 TL), which guides participants through the fenced pastures to inspect livestock quarters up close, observe daily husbandry routines, and understand small-scale production cycles. For younger visitors and animal lovers, the Keçi Besleme activity (250,00 TL) offers a direct encounter where guests can feed the resident goats within their designated enclosure.
Dining revolves around the dedicated Kendin Pişir Alanı, an open-air self-cook facility where patrons prepare their own grilled meals. Securing a spot requires booking a Mangal / Masa Rezervasyonu (1.500,00 TL), which provides a dedicated table layout alongside barbecue equipment and the option to add one additional service. Guests hold complete culinary freedom at the grills: groups may carry their own seasoned cuts of meat into the grounds or purchase freshly packaged provisions directly from the farm's pantry upon arrival.
The on-site farm store offers an extensive inventory of raw ingredients and artisan dairy for both on-site cooking and home pantries:
- Poultry and Charcuterie: Freshly butchered meats include 1 Kilo Günlük Kesim Köy Tavuğu Eti (450.00 ₺) and 1 Kilo Günlük Kesim Köy Horozu Eti (450.00 ₺), alongside seasoned 500gr Doğal Dana Kangal Sucuk (1,000.00 ₺) ideal for grilling over coals.
- Raw Farm Milks: Fresh milk selections span 1Kg Keçi Sütü (190.00 ₺), 1Kg Manda Sütü (190.00 ₺), 3Kg Jersey İnek Sütü (350.00 ₺), and specialty 1 Kg Kolostrum Sütü (350.00 ₺).
- Traditional Dairy and Pantry Items: Stocked dairy includes 1 Kg İnek Köy Peyniri (750.00 ₺), unsalted 1 Kg Minci (Lor, 500.00 ₺), 1Kg Doğal Tereyağı made from yogurt culture (900.00 ₺), and glass-bottled 0,5 Litre Organik Elma Sirkesi (250.00 ₺).
Visitors regularly combine an afternoon farm stroll and goat feeding session with an extended picnic, leaving with chilled bottles of unpasteurized milk and freshly gathered village eggs.
The Visit and Who It Suits
The atmosphere across Doğal Kümes is unpretentious, tranquil, and distinctly rustic, offering a genuine village setting within Istanbul's borders. The visual landscape is defined by approximately five decares of enclosed fields carpeted entirely in green alfalfa, where chickens scratch freely and cattle graze under open skies. The visual environment remains calm and pastoral, with open paddock fencing creating clean sightlines across the agricultural acreage. Seasonal rhythms dictate daily activity across the grounds: outside of rainy weather patterns and transitional seasonal shifts, the animals spend their entire day grazing and roaming outdoors in near-natural conditions. This open husbandry model gives the farm an airy, authentic farmyard character rarely encountered near major urban hubs.
This layout caters exceptionally well to families with young children seeking experiential learning away from commercial amusement centers. Children can observe cattle chewing fresh fodder, watch chickens navigate alfalfa plots, and handle goat feedings under parental supervision. Because management prioritizes transparency, visitors can scrutinize animal welfare, enclosure cleanliness, and milking conditions directly, providing reassuring context for families conscientious about how food is raised.
The grounds are equally tailored to groups of friends and multi-generational family parties gathering for leisurely weekend barbecues. The kendin pişir concept eliminates the rigid structure of conventional restaurants, allowing groups to cook at their own tempo while enjoying conversation surrounded by open green fields. Visitors who appreciate slow-paced outdoor gatherings, fresh air, and honest agricultural environments find the farm well matched to their interests. The combination of open-sky pastures, tactile animal encounters, and self-managed dining makes the venue particularly appealing to city dwellers eager to spend half a day immersed in unhurried countryside life.
Location and Visiting Details
Doğal Kümes is situated at Baklacı Mahallesi, Hayat Sokağı No:15 in the Beykoz district of Istanbul. Geographically situated in the Çavuşbaşı and Baklacı territory, the site lies along the ecological catchment basin of Elmalı Reservoir (Elmalı Baraj Gölü). This sector of Beykoz is recognized for its preserved green belts, detached residential properties, and distinct rural character. The surrounding area borders the neighboring communities of Yenimahalle, Çiftlik, and Yavuzselim, while connecting southward toward the urban borders of Ümraniye and Çekmeköy. This position keeps the farm within reach of central metropolitan transit arteries while insulating its five-decare grounds from heavy traffic corridors.
Advance planning is necessary before visiting, as access to the grounds and barbecue amenities operates under a structured reservation requirement. Bookings are processed through the official website using a four-step online checkout flow:
- Step 1 (Services): Guests select their preferred activities, such as a farm tour, goat feeding, or barbecue setup.
- Step 2 (Cart Details): Users specify the desired date, visiting time, party size, and table count. Barbecue and samovar reservations are arranged around designated four-person table configurations.
- Step 3 (Contact): The booking party enters standard guest contact and identification information.
- Step 4 (Confirmation): The reservation summary is finalized and approved through the portal.
For direct telephone inquiries, booking support, or arrangements regarding fresh farm pantry goods, visitors can reach the farm directly at 0539 832 34 83. For residents unable to make the trip to Beykoz in person, Doğal Kümes operates a scheduled doorstep delivery service that transports fresh raw milks, village chicken, farm butter, and eggs directly to household addresses across select municipal distribution days.
The Mio Angle: As a Discovery Spot
On Mio Social, Doğal Kümes emerges as a specialized daytime recommendation for urbanites looking to escape apartment living without driving past Istanbul's municipal perimeter. In peer-to-peer conversations, the venue serves as a reliable answer when users ask where families can let children interact with livestock or where a circle of friends can organize a private outdoor barbecue. Because visitors have the freedom to cook their own food in the kendin pişir zone rather than relying on a commercial kitchen's set menu, the farm functions more like a communal outdoor estate than an impersonal restaurant.
Financially, the venue sits firmly in the moderate pricing bracket, offering predictable costs for organized groups. A four-person table reservation for the barbecue grounds costs 1.500,00 TL, breaking down to 375,00 TL per person for the physical space, grill setup, and amenities. Individual activities remain accessible, with goat feeding priced at 250,00 TL and the comprehensive farm tour at 500,00 TL per attendee. Expense levels at the grill depend entirely on how visitors assemble their meal: groups can economize by bringing seasoned meats from home, or choose to invest in premium farm-raised ingredients such as village chicken at 450.00 ₺ per kilogram or artisan beef sucuk at 1,000.00 ₺ per 500 grams. Fresh milks between 190.00 ₺ and 400.00 ₺ provide an affordable pantry souvenir to bring home.
From a visual and content-sharing perspective, the venue generates organic, unvarnished imagery. Posts typically feature wide views across the five-decare alfalfa meadows, candid clips of children offering feed to goats, and rustic table layouts centered around glowing charcoal braziers and traditional tea samovars. The visual appeal lies in its earthy authenticity—weathered timber, green pastures, free-roaming poultry, and glass-bottled dairy—making it a distinctive discovery spot to bookmark and share across the Mio network.