Ahead of its reopening on 19 April, The Bodrum Edition in Turkey has released details on its culinary calendar including chef collaborations and pop-up dining experiences.

2021 culinary season highlights include trailblazing Peruvian chef, Diego Muñoz, joining forces with renowned Istanbul-based Japanese restaurant Inari Omakase, which will see all-day restaurant Morena evolve from an informal setting during the day into the Inari pop-up in the evening, to serve an elevated dinner menu incorporating Japanese flair.

The new pop-up will bring the very best of fine dining in the capital to Bodrum, with a curated menu that celebrates the biodiversity of the environment, while using only the freshest local produce that Turkey has to offer. Inari has a long-standing tradition of flavour and culture fusions, making this pop-up collaboration the ideal seaside pairing of East meets West.

Meanwhile, the hotel’s restaurant, Kitchen, will come together with renowned Turkish chef Osman Sezener, creator of the critically acclaimed Od Urla. Sezener has created a new menu that supports the local community and immerses guests in an array of indigenous flavours.

Many of the ingredients presented are sustainably sourced from nearby farms, as well as the property’s own gardens. Comprising fresh produce including herbs, salad greens, vegetables as well as the freshest fish and meat, presented at Kitchen is all about exploring Turkish coast.

Meanwhile, Brava, the hotel’s signature al-fresco restaurant, will offer an enhanced Peruvian menu featuring authentic dishes including locally sourced crudos and traditional dishes, such as Lomo Saltado and Nikkei Ceviche.

Re-launched for this upcoming season, the relaxed Morena Beach has also been reimagined to offer more private cabanas by the striking white sand beach where hotel guests and locals can enjoy handcrafted cocktails and al fresco dining.

Al fresco chef collaborations chefs culinary programme Diego Munoz Edition Hotels pop-up The Bodrum Edition