Located on the verdant coastline of Turkey’s Bodrum Peninsula, a short drive from the thriving port town, Amanruya reopened for the season on 1 April. This year, the resort promises an in-depth gastronomic discovery of the destination with a new Wine Pairing Dinner Series across select dates from 31 May until 28 June as well as a Seven Region Dining Experience from 6 July until 17 August. A tranquil sanctuary within pine-forested hills and facing far-reaching horizons of the Aegean Sea, the resort is the perfect base to deliver an unmatched exploration of Turkish cuisine and producers.
This season, with new Executive Chef, Ömer Ozkan Çam at the helm, Amanruya’s cuisine imbues an even deeper Ottoman influence with focus given to ingredients sourced from local farmers and fishermen. Further promoting regional produce, across select dates from 31 May until 28 June, Chef Çam and his expert culinary team will host a special Wine Pairing Dinner Series in collaboration with five Turkish vineyards. Available to just 14 guests, and non-residents, the dinner will be held in the Anatolian Dining Pavilion – a hilltop setting with breathtaking views of the resort’s beautiful natural surround – showcasing the nation’s exquisite and varied gastronomy in six refined courses. Dishes range from savoury options such smoked firik risotto served with beef cheek, chestnut mushrooms and fried onions and citrus poached turbot with a samphire and tomato velouté to sweet treats such as smashed cheesecake with a lime tuille and honey almond ice cream. Each course will be accompanied by a perfectly paired local wine with participants invited to meet the producer during the meal and discover more about each winery.
Continuing the culinary journey across Turkey, Chef Çam will offer a Seven Region Dining Experience across select dates from 6 July until 17 August with seven exclusive dinners each highlighting the very best cuisine of a unique region. The carefully curated tasting menus will feature authentic ingredients and traditional dishes sourced from the seven distinct areas in Turkey. From seafood mezes paying homage to the vibrant, multicultural coastal city of Izmir in the Aegean to hearty dishes such as gözleme, a savoury stuffed flatbread from Central Anatolia, each evening will transport diners to Turkey’s most celebrated culinary landscapes. Served in the Anatolian Dining Pavilion, the experience is limited to just 14 participants, enabling an intimate gourmet celebration beneath the stars.
Closer to home, the resort’s olive oil takes centre stage in each dining venue, drawing from the exceptional harvest experienced from Amanruya’s 3,000 olive trees last year – a record yield of over two tonnes. In September, the property will host a cheese and wine fair within the fragrant olive groves, providing the chance to taste delectable cheese from local farms and wine sourced from a few hand-selected vineyards.
