The story
Hodan was born in Beyoğlu, Istanbul, where it built a loyal following with its creative, locally rooted dishes. Now, in Yalıkavak on the Bodrum peninsula, the restaurant has found a new home at Avantgarde Refined Hotel. Chef Çiğdem Seferoğlu’s visionary touch transforms seasonal Mediterranean ingredients into plates that linger in memory. The restaurant’s recognition by the Michelin Guide as Recommended in 2026 underscores its quiet ambition.
Perched on the shores of Küdür Bay, Hodan offers an outdoor dining experience that lets the Aegean breeze and sunset colours become part of the meal. The open kitchen concept – a hallmark of the hotel’s culinary philosophy – allows guests to watch as dishes are prepared à la minute, blending Turkish and world cuisines with a distinctive, contemporary flair. The atmosphere is refined yet relaxed, designed for those who seek both elegance and authenticity.
Chef Çiğdem Seferoğlu brings a deep understanding of Anatolian ingredients and a modern sensibility. Her menu changes with the seasons, highlighting the best of Mediterranean produce – from fresh seafood to local herbs and vegetables. Each plate is a careful composition, balancing tradition with innovation. The result is a cuisine that feels both familiar and surprising, rooted in the land and sea that surround the restaurant.
While the menu evolves, Hodan’s commitment to creative local flavours remains constant. Guests can expect dishes that celebrate the coast’s bounty, prepared with respect for the ingredient and a touch of the chef’s personality. From wood-fired specialties to delicate seafood, every course reflects a thoughtful approach to modern Mediterranean cooking. It is this dedication that earned the restaurant its place among Michelin’s Recommended list, and that continues to draw diners back across the season.
Recognition
Ambience
Details
Location
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