Northern Iranian cuisine is arguably the most sought after in the entire country. It is the most varied and elaborate of all Persian cuisines.
Due to the humid climate, southern Caspian region is ideal for rice, citrus, tea and kiwi plantations and the greenness of the landscape is reflected
in the variety of vegetarian and herbal based dishes. There is, of course, fresh fish from the Caspian but please note that the fishing season
only runs for half of the year from October until March.
The dishes we serve are seasonal. Spring, summer, autumn and winter dishes are distinct according to what nature provides.
Whilst in Khoonegeli you will savour locally produced tea which is an undiscovered treasure. Tea seeds were imported from India some one hundred years ago and there is a tea factory nearby which still produces fine black tea with no colouring or artificial aromas. Unfortunately, most of the tea you get in Iranian homes, restaurants or tea houses are artificially scented and coloured tea from the Indian sub-continent.
And for those coffee lovers, Iran is not the best place as the custom is to drink tea, however, we will serve you good coffee filter or espresso! Bread in Iran is unfortunately of poor quality, white flour from imported wheat makes the bulk of what people eat. We endeavour to offer you freshly baked, whole meal, organic bread with stone milled flour from central Iran at least once during your stay. We are fortunate to have a friend who supplies the precious flour.
Fruits are served according to season.
All food in Khoonegeli is seasonal, we have spring, summer, autumn and winter dishes. This means the food you eat is in harmony with the environment your body is in, it is the most fundamental principle of healthy living according to our philosophy. We do not speak whilst eating neither do we drink water as these two acts tend to interfere with the digestion. You may simply wish to try it out, it is an invitation from us to you.