Before you've even taken a bite, Revithia captures your heart. The restaurant is set in Kayakapi – the name of both the hotel and the UNESCO-listed historic neighbourhood. Inside, the traditional decor exudes charm; outside, the terrace affords breathtaking views over the valley and the city. And the celebration of the region continues on the menu. The chefs use the finest local ingredients in a homage to age-old, nearly forgotten recipes, which they spruce up here and there with playful textures.The way in which different textures of aubergine – including an airy dip and a cream with tahini – come together so harmoniously in combination with pomegranate vinegar is captivating. And then there's the meltingly tender veal tail with a refined demi-glace, chickpea-and-sweetcorn purée and plum compote finished with mint leaves. This is ingredient-led cooking, in which every element bursts with flavour – intense yet silky smooth. The menu changes three to four times a year, bringing a sense of renewal every season.