A mountain sanctuary shaped by a curving bridge pavilion, carved stone, water, and collector-grade luxury.

Narköy Eco Hotel & Training Center

  • YEAR : 2014
  • LOCATION : Kandıra, Türkiye
  • CATEGORY : Hospitality
  • SCALE : Boutique
  • STATUS : Built
  • SITE AREA : 120,000 m²
  • CONSTRUCTION AREA : 2,500 m²
  • PROGRAMME : Eco Hotel + Training Campus + Organic Farm

Narköy Eco Hotel & Training Center is a built sustainable hospitality and learning campus developed as a holistic model combining accommodation, training spaces, and an organic farm within a forest valley environment. The project positions sustainability as a system—linking energy, water, materials, and daily operations into a circular approach rather than treating “green” as a visual theme.

Sustainability System Overview

Narköy’s ecological approach is explicitly framed around circular cycles: water management, upcycling & recycling, and waste reduction, coupled with local social impact and ecological awareness programming.

Construction Method and Low-Impact Site Strategy

Key construction decisions were made to reduce disturbance to the ground ecosystem:

  • Lightweight prefabricated steel modular units, designed as elevated structures on columns to minimize soil intervention and preserve below-ground continuity (water flow, microorganisms, soil ecology).

  • Raised walkways on piles, reducing ground contact while creating continuous movement through the landscape.

  • Accommodation volumes oriented to maximize southern daylight as part of passive comfort strategy.

Energy and Comfort Strategy

The operational strategy prioritizes reducing mechanical dependency:

  • Use of renewable/natural energy systems, including solar collectors/panels and a pellet boiler referenced in published project documentation.

  • High-performance insulation enabling thermal comfort with reduced need for air-conditioning; published sources cite Cellubor insulation (recycled paper + boron) as part of the envelope strategy.

  • Preference for natural ventilation instead of conventional air-conditioning noted in multiple sources.

Water Management and Circular Use

Water is treated as a closed-loop resource:

  • Rainwater collection used for landscape irrigation.

  • Greywater treatment and reuse for toilet flushing is described in published project documentation.

  • Additional published coverage describes rain + drainage water collection and solar-heated domestic water systems as part of the sustainability approach.

Materials, Interiors, and Upcycling

Sustainability continues into interiors and procurement:

  • Use of recycled / natural-content materials and upcycled elements, including furniture produced through reuse of construction waste in some cases.

  • Timber cladding is described (e.g., Finnish pine in published coverage) as part of the material language and envelope approach.

  • The site’s integrated model includes an organic farm; published sources note that a substantial portion of food served is produced on-site.

Role and Attribution

This project is presented as built work delivered during prior employment:

  • Employer: Emir Drahşan

  • Role: Project Architect & Construction Supervisor

  • Focus: construction-stage coordination, detailing follow-through, QA/QC and on-site resolution supporting sustainability intent through execution.

YEAR

2014

LOCATION

Kandıra, Türkiye

CATEGORY

Hospitality

SCALE

Boutique

STATUS

Built

SITE AREA

120,000 m²

CONSTRUCTION AREA

2,500 m²

PROGRAMME

Eco Hotel + Training Campus + Organic Farm

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