Amanruya resort in Bodrum, Turkey, is partnering with vineyards for a series of dinners to showcase regional varieties and chefs.
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Overlooking a secluded stretch of pebble beach and engulfed by a verdant forest reserve, Amanruya sits in a quiet valley on Turkey’s Bodrum Peninsula.
New for the summer season, on select dates between 18 May and 29 June, Amanruya will partner with local vineyards for a series of intimate dinner events showcasing Turkey’s regional grapes and wineries.
Guests can experience the surrounding region’s finest wines, paired to perfection with an exquisite six-course degustation menu, in the picturesque setting of Amanruya.
Held in the resort’s elegant Wine Lounge, with divan-style seating, dark-beamed ceiling and wraparound windows providing spectacular coastal views, each dinner will accommodate just 12 guests.
Featuring the wines of one winery – Prodom from Matara, Umurbey from Thrace, Vinkara from Anatolia and other boutique vineyards – the intimate experience will reveal the unique terroirs and varietals of some of the world’s oldest wine-making regions.
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Wines will be introduced by each vineyard’s expert sommelier, along with Kadir Dilek, Amanruya’s Head Sommelier.
Every course will fuse Mediterranean, Turkish Aegean and South American flavours, tailored by the resort’s own Executive Chef Cihan Beyit to complement its wine pairing.
Dishes will include a scallop marine waterfall with salmon caviar, black squid ink ravioli with a satsuma sauce and a traditional Kaymak dome with a range of flavours including orange, clove and star anise.
Turkey is blessed with a variety of microclimates, allowing Chef Cihan Beyit to curate seasonal menus that take advantage of the finest local ingredients and beautifully pairing them with different notes of a variety of Turkish wines.
From Anatolia to the Aegean, Turkey is home to some of the oldest wine-making regions in the world and is fast becoming a must-visit destination for many wine connoisseurs and enthusiasts.
Held between 19:30 and 20:00, both internal and external guests can enjoy Amanruya’s intimate series of dinners while gazing at the scenic thyme-scented gardens and olive yard as the sun sets over the Turkish Riviera.
Named after the seven sages of antiquity and set amongst olive groves and pine forests just 7 kilometres from Ephesus. Produces Emir, Kalecik Karasi, Chardonnay, Sauvignon Blanc, Fume Blanc, Misket, Merlot, Petit Verdot, Malbec and Shiraz.
The flagship brand of the family-run Gidatay Wine Estate producing ripe but lively wines with supple tannins and vibrant fruit. Known particularly for their sumptuous reds from Cabernet Franc, Cabernet Sauvignon and Petit Verdot, including their award-winning Triple Blend.
Set on the slopes of Strandzha Mountain where volcanic soil, hot days and cool nights produce unique terroir wines with a high aromatic profile, balanced sugar levels, a touch of acidity and great ageing potential. Grape varieties include Öküzgözü, Semillon, Sangiovese and Syrah.
One of Turkey’s chateau-style wineries, established in 1993, produces its own grapes. Immaculate attention is paid from the first cutting to the final bottle. Exclusively French varietals include Cabernet Sauvignon, Merlot, Shiraz, Sauvignon Blanc, Chardonnay and Semillon.
One of the oldest wineries in Turkey, founded in 1926. Two terroirs informed by limestone, loam,and clay soils, and in Strandzha, sand, granite and quartz. Produces Narince, Öküzgözü, Boğazkere, Kalecik Karasi, Cabernet Sauvignon, Shiraz, Merlot and Chardonnay.
An award-winning, chateau-style, family winery and key contributor in making the Güney District of Denizli one of Turkey’s leading winemaking regions. Grape varieties include Öküzgözü-Boğazkere, Kalecik Karasi, Narince, Misket, Merlot, Shiraz, Chardonnay and Sauvignon Blanc.
Situated 2,000 feet above sea level in the Kalecik region of Central Anatolia, 135 acres of mountain-ringed vineyards and a state-of-the-art winery produce exceptional wines. Grapes include Öküzgözü-Boğazkere, Kalecik Karasi, Narince, Hasan Dede, Misket and French varietals.
Each dinner has a limited number of places and therefore booking in advance is required. For all enquiries, please contact the reservations team at Amanruya using the details below.
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