The story
Ayla by Aret Sahakyan brings a refined approach to Aegean and Mediterranean cuisine to Bodrum. Co-founded by Sahir Erozan and chef Aret Sahakyan, the kitchen treats regional produce as its foundation. Local growers supply the seasonal ingredients that shape every plate. This grounded sourcing earned the project a 16 point rating from Gault&Millau for 2026.
The dining program showcases regional cooking through a continuously updated tasting menu. Each course shifts with the harvest schedule, drawing exclusively from nearby coastal suppliers. Plates arrive with clean lines and uncluttered arrangements. The visual simplicity masks complex layering, where precise technique reveals the inherent depth of each ingredient.
The venue occupies a ground floor position in the Göltürkbükü district. The dining room features low lighting and neutral palettes to keep focus on the plates. The layout encourages unhurried conversation between courses. This steady pacing defines the overall approach to coastal dining.
Recognition
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