Yazz Collective in Fethiye, Turkey, opens for its sixth season this month, with a new series of elevated gastronomy concepts added to its offering.

Updated experiences for 2026 include a range of pop-ups, such as candlelit beach dinners and exclusive Chef’s Table suppers in unexpected settings, including the resort’s idyllic banana garden. Meanwhile, at signature restaurant Yazz, leisurely lunches flow into evenings with menus crafted around seasonal ingredients, a farm-to-table and sea-to-table philosophy and dishes designed for sharing. By day, think almond and fennel tzatziki, warm tahini white beans and zucchini carpaccio with charred stuffed squash blossoms. Come dinnertime, the freshness of sea ingredients is highlighted with dishes including sliced tuna and sea beans, avo-tuna tartare and mango sea bass ceviche, before guests sample flame-cooked fare like open-fire eggplant with molasses, duck leg confit, and oven roasted lamb shoulder, alongside roasted pumpkin salad with straciatella, and Yazz tomato salad.

Complementing the unique flavours created in the kitchen, cocktails are expertly crafted by the resort’s mixologist, providing a twist on much-loved classics, from chilli margaritas with passionfruit cream to Yazz Mules with pineapple oleo and spicy ginger.

Set within a private bay, Yazz Collective is surrounded by forest, mountain and sea, and is only accessible by boat. The hotel comprises a main beach restaurant and bar, five private pool lounges, spa cabanas and 35 guesthouses nestled among verdant gardens.

CREDITS
Photography © Emre Dorter