Asmira F&B, by the virtue of carrying 40 years long-standing background and experience of Asmira Group to the new business lines, launchs its initiatives through “identitiy, mindfulness and experience” triangle. As embed tolerance and sharing in F&B culture in the value of “being Smyrnian”, Asmira adopts cosiness and quality as a matter of priority in all its F&B concepts.

As the opening of first restaurant “Tapasmira” in July 2018 in Didim D-Marin, which is one of the most extensive marina with its 5 gold anchors, Asmira F&B continues its investments in different regional destinations; Çeşme, Bodrum, İstanbul, Montenegro. In compliance with its human oriented and organizational level learning  HR Policies & Practices, under the leadership of Executive Chef Ece Nisari, Asmira F&B aims at creating “ecole” by training young chefs.

Tapasmira Gastrobar

Tapasmira, launched in July 2018 in Didim D-Marin, adopts the notion of entertaining its guests with a different food philosophy under the leadership of Executive Chef Ece Nisari. Tapasmira is the first and only “gastronomic” restaurant in the region, with its unique location at the heart of Didim D-Marin and tapas plates consist of top quality local products. Tapasmira interprets gastronomy with a “holistic” approach of food and beverage harmony, through sophisticated tapas plates & craft beverages worldwide. As embraced human-oriented business philosophy under Asmira Group’s HR Policy&Practices, Tapasmira initiates the training of young chefs in the region and organizes workshops with renowned guest chefs.