Danış Bodrum

A long table set under a timber pergola, lit by woven pendants. The evening opens with dinner and carries on with music; through the season the door stays open late.

In Gündoğan, a timber jetty reaching out over the cove. Woven swings and lanterns hang beneath the pergola; the layout stays as it is all day and only its function changes with the hour.

By day it works as a beach and restaurant — a Mediterranean and Italian line, seafood, pizza from an oak-wood fire, Aegean salads. In the evening it turns into a modern ocakbaşı: meze from Antep, Hatay and the Aegean, cocktails and music. Most of the produce travels: spices from Urfa, pickles from Mardin, pepper paste from Antep, meat from Balıkesir.

The loungers are not cleared for dinner service — day and night share the same ground and the change happens over the table. It is tied to the portfolio through partnership. Working seasonally is the essential point separating it from the year-round rooms in Istanbul.