The story
Malva brings modern Aegean cuisine to Turgutreis under the direction of chef Gürkan Tümsek. His team follows a strict micro-local philosophy that treats regional ingredients as the foundation of every plate. The kitchen sources most seasonal produce directly from the property garden at Susona Bodrum, an LXR Hotels & Resorts location. This direct supply chain keeps the Aegean cooking style grounded in what grows locally each month.
Harvested vegetables and herbs move straight from the soil to the pass, preserving their natural sweetness. Chefs pair these fresh crops with traditional regional spices, then apply contemporary techniques to reshape familiar profiles. Signature desserts emerge from the same garden inventory, balancing earthy notes with refined plating. Every dish reflects a deliberate focus on unadorned, high-quality produce.
The dining room maintains a calm rhythm that matches the slow pace of the coastal region. Bartenders construct inventive cocktails around native botanicals gathered alongside the kitchen vegetables. A carefully selected roster of Turkish and imported wines runs parallel to heavier preparations. This coordinated service model supports extended meals without rushing the table.
Recognition
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