MACAKIZI BODRUM
Hotel ·
Michelin-starred Aegean cuisine, sea views, spa & outdoor pool
Michelin-starred Aegean cuisine, sea views, spa & outdoor pool
"Over the past decade Bodrum, Türkiye, has picked up the pace: bottle-service beach clubs, raki-soaked parties, and glossy new hotels each season. But above the fray sits Maçakızı, a sprawl of bougainvillea-covered whitewashed cottages tumbling toward a yacht-filled bay. Just 40 minutes from town, it’s a pulse-slowing alternative. Stray cats nap under tables and well-loved dogs make the rounds. Days revolve around the wooden jetty—swimming, reading, playing backgammon, or doing nothing at all. The best spot? A front lounger near the sea ladder. Service is relaxed, but no one asks for your room number twice. Since the 1970s, when it opened, jet-setting regulars return every summer for the same room, same table, same sun bed. Dinners of grilled octopus, caviar, and just-picked vegetables stretch into the night. Bodrum has changed, but this is still its original grande dame. From $1,155. —Chloe Sachdev" - CNT Editors
"Over the past decade Bodrum, Türkiye, has picked up the pace: bottle-service beach clubs, raki-soaked parties, and glossy new hotels each season. But above the fray sits this sprawl of bougainvillea-covered whitewashed cottages tumbling toward a yacht-filled bay. Just 40 minutes from town, it’s a pulse-slowing alternative. Stray cats nap under tables and well-loved dogs make the rounds. Days revolve around the wooden jetty—swimming, reading, playing backgammon, or doing nothing at all. The best spot? A front lounger near the sea ladder. Service is relaxed, but no one asks for your room number twice. Since the 1970s, jet-setting regulars return every summer for the same room, same table, same sun bed. Dinners of grilled octopus, caviar, and just-picked vegetables stretch into the night. Bodrum has changed, but this is still its original grande dame." - CNT Editors
"Maçakızı does not give away its secrets easily. The drive that snakes along the narrow roads raises your expectations with each turn, until you arrive at this luxury hotel nestled on a hillside of stunning natural beauty. The mesmerising views of the bay and the elegant decor will captivate you the moment you enter. This is a truly special place, make no mistake. The new take on Aegean cuisine that chef Aret Sahakyan and his team bring to the table only reinforces that feeling. The classic roots of their dishes are evident in the hearty sauces, such as the fish fumet with added butter that gives the barbecued sea bream a delightful richness. The chefs enthusiastically build on that foundation, with a focus on freshness and thoughtfully prepared garnishes. Think pickled vegetable salsa and the umami of fermented goat's cheese with al dente squid and creamy hummus. Champagne lovers will be delighted by the impressive assortment. The wine list is also wide-ranging and includes the best of Turkish and well-known European wine regions. The mysteries of Maçakızı are absolutely worth discovering!" - Michelin Inspector
"Though Bodrum’s smattering of luxe hotels undoubtedly do laid-back and relaxed better than most, those in search of an altogether more vibrant stay should set the Macakizi in their sights. The setting is low-key but beautiful, with just 64 rooms, unobtrusive casitas with greenery growing up around them, and bowers of pink bougainvillea framing views of the coast. Of course, it isn’t party all the time. Mornings here stretch past sunrise with solitary sea dips and a replenishing breakfast, though once noon strikes, the background beats kick up a notch. By evening, the indoor-outdoor terraces of the restaurants and bar thrum with a vibrant, all-ages crowd, eating seafood, drinking perfectly-frosted rosé, and setting the world to rights with people who, just mere hours ago, were total strangers."
"Synonymous with Bodrum for decades and deserving of the term “cult,” this bohemian, art-loving haunt transformed into a gastronomic destination with the arrival of Chef Aret Sahakyan, ultimately crowning its status with a Michelin star. Dinner is when the primary flavors come into focus: standout dishes feature lobsters, scallops, and seafood from Çanakkale; meats from Balıkesir and İzmir; shrimp from Mersin; and other sea products from local fishermen. Vegetables shine too—artichokes, asparagus, and a fermented sunchoke “mantı” stand out—and the Aegean’s wealth of herbs and produce is honored through locally driven cooking. There are many vegetarian and vegan options, including a vegetarian version of the chef’s tasting menu, all while paying homage to Ms. Emiroğlu’s legacy." - The MICHELIN Guide
