Kitchen By Osman Sezener

Osman Sezener and his team offer a unique and international take on Turkish cuisine. Produce from the region takes centre stage and it is always guaranteed to be fresh and flavourful. The dishes are not overly complicated, but they certainly pack a punch. The perfectly fried sea bass is as fresh as if it had just been caught. The accompanying sauce, prepared like a beurre blanc, is enriched with oyster sauce and an elegant herb-infused oil. Fortunately, you are given (delicious!) sourdough bread, so you can mop up every last drop. The herbs come from gardens surrounding the restaurant and hit the spot every time. For instance, a salsa verde of fresh herbs beautifully elevates the octopus cooked in the charcoal oven. Generosity and finesse go hand in hand here. The extremely appealing à la carte selection really leaves you spoilt for choice! The luxury hotel The Bodrum Edition provides the ideal setting in which to explore this creativity. There is a certain laid-back vibe here that is pleasingly contemporary, warm and welcoming. But it is the breathtaking view over the resort and the bay that steals the show!

• A Michelin starred restaurant inside The Bodrum EDITION, with a menu framed around the Turkish coast and garden herbs.
• Sauces are a calling card, combining French technique with Aegean aromatics, built to be mopped up with sourdough.
• Seafood is handled with restraint, brief grilling and careful finishing, keeping texture front and centre.

Signature Ingredients

• Local prawns
• Herb oil
• Allspice oil
• Lemon coulis
• Sourdough bread for saucework

Contemporary Aegean and Anatolian cooking at The Bodrum EDITION in Yalıkavak, built around regional produce, fish and meat, and herbs from the surrounding gardens. The cooking pairs clean grilling and charcoal notes with layered sauces, with dishes such as briefly grilled local prawns finished with prawn mayonnaise, lemon coulis, herb oil, and allspice oil. Dinner service, seasonally closed.