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Casa Sol is now open at Maxx Royal Bodrum, a concept unique to the resort which offers creative cocktails and all-day dining with a Hispanic twist.

Casa Sol’s beverage program was developed in collaboration with Maxx Royal Bodrum F&B Director Virginia Mezzullo, Maxx Royal Group Beverage Manager Shavinraj “Sha” Gopinath (affectionately known in the industry as “The Fairy Godfather”) and Proof Creative, the globally renowned drinks consultancy.

The signature cocktail menu is split into two sections, Sun Hats and Shoulder Pads, a nod to the 1980s beach town nostalgia felt throughout the offerings. Lighter, more refreshing options from Sun Hats include daytime quaffers like the zesty Canta-Trio, with tequila blanco, a citrus trio of grapefruit, lime and orange, agave and a spiced salt rim, and the refreshingly herbaceous Royal Road, with gin, bergamot, sparkling wine, lemon and basil. Shoulder Pads features slightly more complex, spirit-forward drinks designed to enjoy into the evening, such as the Balmy Cobbler with Pisco, pineapple, balsamic and berry shrub and lemon, or The Runaway, a clarified milk punch with aged rum, banana, house-made grenadine, lemon, mixed berries, orange and a house spice mix. The team have collaborated with local pottery makers and artists to develop a set of custom drinkware, curated specially for the menu offerings.

Setting a new standard for cocktails in Bodrum, Sha and his team have developed a comprehensive bar lab with equipment not before seen in the city such as a centrifuge to clarify ingredients and create their future house tonic and a rotary evaporator to distill their own house amaros; also among the tools are girovaps and homogenizers. Rather than being constrained by limited access to specific spirits, the team are expressing their creativity by making their own liqueurs, distillates, syrups and more using local ingredients.

Guests can also select from an extensive spirits list, with premium brands exclusively found at Maxx Royal Bodrum such as Mancino Vermouth and Seventy One Gin, and as well as the soon-to-be-launched Maxx Royal Custom Cuban Rum. An impressive collection of international wines are on offer by the glass or bottle, including traditional selections from France, Italy, Spain and beyond as well as an interesting choice of must-try delicious local Turkish wines with regional grape varieties such as Kalecik Karası, Öküzgözü, Cabernet Sauvignon, Merlot and Chardonnay.

Created by Maxx Royal Brand Chef Naoki Katori and Bodrum Executive Chef Greejanand Motee, Casa Sol’s dining menus honor cultures of ethnic food history that have evolved along with our civilization. The dishes are deeply influenced by Spanish, Caribbean and Latin cuisine, providing an authentic taste recreated with local produce that complements the tropical drinks.

A traditional Turkish breakfast set of pastries, granola cheeses, meats, and vegetables is accompanied by a la carte offerings to start the day, including Mexican specialties such as Chilaquiles (corn chips topped with sour cream, white cheese, onion cilantro and avocado) and Huevos Rancheros (fried egg on a corn tortilla with roasted tomato salsa, white cheese and coriander). Local dishes include Menemen, a traditional egg dish slowly cooked with a sauce of tomatoes and peppers, and layered pasta stuffed with a choice of cheese or minced beef.

As midday approaches, the lunch menu offers a selection of salads, crudos, soups and snacks as well as standout mains including Anticucho Peruano (a skewer of spice-rubbed chicken thigh with tomato rice, spiced potatoes, spiced baby leek and corn) and Braseado de Costilla (braised short ribs basted in chipotle accompanied with charred baby corn and caramelized onions).

As the sun goes down, the vibes pick up and Casa Sol transforms into a sophisticated nightlife venue with sharing-friendly snacks to accompany cocktails. For the full dinner experience, impressive main dishes include the Lengua a la Veracruzana (beef tongue, veracruzana sauce, green olives, capers berries, pickled onions and roasted tomatoes) and Arros a la Tumbada (a rich seafood stew with rice, crab and clams).

Guests can finish their meals with sweet treats such as the Empanadas de Pina, pineapple empanadas served with fennel-maple syrup cream, Churros served with chocolate and salted caramel sauces and the Banana Leche Fritta, caramelized banana, hazelnut shortbread, hazelnut spuma and dark rum ice cream.

The beachside bar is among a stunning selection of seven restaurants and six bars at Maxx Royal Bodrum, the much-anticipated resort which opened in mid-May on the Bodrum peninsula’s northern shores. The stylish 11.4 hectare beachside property features a multitude of accommodation options from suites and villas to the sprawling five-bedroom Presidential Villa, all with private balconies and terraces boasting standout views of the Aegean.

Maxx Royal Bodrum marks the first property by Maxx Royal Resorts offering bars and restaurants to the public in addition to hotel guests; the collection also includes Maxx Royal Belek Golf Resort and Maxx Royal Kemer Resort in Antalya, with Maxx Royal Maldives set to open next. Each bar and restaurant aims to redefine the art of dining by pushing the boundaries of creativity, delivering exceptional gastronomic experiences and setting new standards for beverages through a commitment to innovation and sustainability.

Casa Sol is open daily from 8 am to midnight serving breakfast, lunch and dinner. For more information, visit: https://www.maxxroyal.com/bodrum-resort/gastronomy/casa-sol-restaurant.