Michelin Star Chef
The Bodrum Edition’s signature restaurant Brava was opened under the management of the famous Chef Diego Muñoz. One of the most successful new restaurants of the past year, The Bodrum Edition’s signature restaurant Brava, with names such as Başak Dizer Tatlıtuğ, Kıvanç Tatlıtuğ, Deniz Marşan and Melisa Tapan. started the new season with an opening. Brava with its open air concept; colorful and attractive, inspired by Latin-Aegean cuisine. Brava welcomes its guests with unique flavors such as the octopus Tiradito with avocado cream and olive oil, lamb’s feet cooked slowly for 24 hours and lobster accompanied by zucchini spaghetti. Designed with unique recipes, the menu celebrates the diversity of the environment using only fresh produce from local producers.

In the menu prepared by Chef Diego Muñoz, octopus Tiradito with avocado cream and olive oil, lamb’s leg cooked slowly for 24 hours and lobster accompanied by zucchini spaghetti stand out.

Diego Muñoz, the famous chef of Brava, the delightful restaurant of The Bodrum Edition, whose name is mentioned as one of the most talented and creative chefs in the world, is a libertarian chef with an innovative point of view, as well as being one of the representatives of South American culture in the world. At Brava, guests can enjoy snacks representing Muñoz’s gastronomic journey, and experience a variety of snacks and refreshing beverages, from fried local peppers with tahini, peanut and mint sauce to Shrimp Satay. Brava, bearing the signature of Michelin star chef Muñoz, has three different awards in the fields of best gourmet restaurant, best signature restaurant and best wedding cuisine from the most prestigious authorities in the world. Brava is ready to give its guests an unforgettable summer with music performances that take place every day.

The Bodrum Edition’s signature restaurant Brava was opened under the management of the famous Chef Diego Muñoz. One of the most successful new restaurants of the past year, The Bodrum Edition’s signature restaurant Brava, with names such as Başak Dizer Tatlıtuğ, Kıvanç Tatlıtuğ, Deniz Marşan and Melisa Tapan. started the new season with an opening. Brava with its open air concept; colorful and attractive, inspired by Latin-Aegean cuisine. Brava welcomes its guests with unique flavors such as the octopus Tiradito with avocado cream and olive oil, lamb’s feet cooked slowly for 24 hours and lobster accompanied by zucchini spaghetti. Designed with unique recipes, the menu celebrates the diversity of the environment using only fresh produce from local producers.

In the menu prepared by Chef Diego Muñoz, octopus Tiradito with avocado cream and olive oil, lamb’s leg cooked slowly for 24 hours and lobster accompanied by zucchini spaghetti stand out.

Diego Muñoz, the famous chef of Brava, the delightful restaurant of The Bodrum Edition, whose name is mentioned as one of the most talented and creative chefs in the world, is a libertarian chef with an innovative point of view, as well as being one of the representatives of South American culture in the world. At Brava, guests can enjoy snacks representing Muñoz’s gastronomic journey, and experience a variety of snacks and refreshing beverages, from fried local peppers with tahini, peanut and mint sauce to Shrimp Satay. Brava, bearing the signature of Michelin star chef Muñoz, has three different awards in the fields of best gourmet restaurant, best signature restaurant and best wedding cuisine from the most prestigious authorities in the world. Brava is ready to give its guests an unforgettable summer with music performances that take place every day.

Frankie Beach Club is in Susona Bodrum this summer.
Frankie Istanbul’s experience is at Susona Bodrum this summer with Frankie Beach Club. Frankie Beach Club, managed by Kaya Demirer and his team, aims to offer a different taste and entertainment concept with the concept of “Power Lunch” this summer.
Located on the beach of Susona Bodrum in Torba, overlooking the Aegean, Frankie Beach Club serves between 11:00 and 20:00 with its special menus and far from ordinary entertainment.

Power Lunch concept
On the menu of Frankie Beach Club where “Power Lunch” concept will be at the forefront; Big fish, slow cooked meat with bones, seafood paella, shellfish and similar Aegean delicacies will take the leading role. In the menu, share plates referring to local recipes using real local products and slightly processed vegetables served cold lead the way. It attracts attention with its various salad alternatives in all sizes. And the favorites of the last period Poke Bowls are also on the menu of Frankie Beach Club.

Bodrum Municipality opened the Agriculture R&D and Local Seed Center, which is one of the cornerstones of the project “Bodrum Returns to Its Essence”. As you know, the concept of “food sovereignty” is very important in the world. It was felt more during the pandemic process how vital this issue is and that it is one of the priority issues of our country.

Foreign dependency in basic agricultural products is a risky situation. Food sovereignty refers to an understanding that envisages relying primarily on domestic production, applying original national agricultural policies in this context and protecting domestic markets from all kinds of international negative effects. This starts from seed. Recently, valuable studies have been carried out in this direction. I congratulate Bodrum Municipality, Mayor Ahmet Aras and his team. The first step has been taken, but the real work starts after that. We live in a country enriched with the abundance of olives. What is the peculiarity of this olive harvest and olives? First, I want to tell you about Hapimag Sea Garden Bodrum. I say We need such facilities. It is very important to applaud the good things done in our country and to introduce them as an example. Sea Garden’s history goes back many years. In the facility, which is established on 191 decares of land and has three bays with blue flags; There are 9 restaurants in 3 main locations: hotel, holiday village and Mini Bodrum Street. The rise in the country’s oldest brand, but in 2013 Hapimag Resort Operations Director for Turkey Kerem international slats of the plant with the arrival Demirkol’s management is moving even higher.