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URBANJOBS Reimagines Dining at The Bodrum EDITION
URBANJOBS Reimagines Dining at The Bodrum EDITION
Bodrum, Türkiye
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URBANJOBS Reimagines Dining at The Bodrum EDITION
Bodrum, Türkiye
Firm
Type
STATUS
Built
YEAR
2026
SIZE
10,000 sqft - 25,000 sqft
Located in Yalıkavak, Bodrum, The Bodrum EDITION has unveiled renewed interiors for its three restaurants, redesigned by URBANJOBS.
At the core of the project was the intention to establish a design language that respects the calm and refined identity of EDITION Hotels. As a brand defined by a globally consistent aesthetic approach, every renovation decision needed to remain in dialogue with this identity. At the same time, each of the three restaurants came with a different chef, a different culinary tradition and different physical constraints. The design strategy aimed to balance these two layers: brand continuity and the individuality of each restaurant.
As a result, the three venues coexist under the same roof while remaining distinctly different from one another — one shaped by the calm rhythm of the Aegean, another by the warmth of Italy, and the third by Anatolian culinary culture.
1- KITCHEN BY OSMAN SEZENER
Michelin-Starred Restaurant | Fine Dining | Indoor + Outdoor
Osman Sezener is regarded as one of Turkiye’s leading Michelin-starred chefs. Kitchen becomes a physical reflection of his culinary philosophy: a cuisine rooted in the Aegean and shaped by the sea.
The design language is restrained and precise. Defined by white stone, light wood and a wide colonnade opening towards the sea, the space intentionally blurs the boundary between indoors and outdoors. While the colonnade aligns closely with EDITION’s quiet corporate identity, it also directly reflects the chef’s Mediterranean approach. At sunset, the Aegean view unfolding through the columns becomes central to the space.
Among the key design decisions are an open colonnade establishing fluidity between interior and exterior spaces, a semi-open kitchen reducing the distance between chef and guest, and a marble bar paired with light palm landscaping reinforcing the Mediterranean atmosphere.
2- THE TRATTORIA BY STEFANO CIOTTI
Italian Cuisine | All-Day Dining | Semi-Open Space
Led by Michelin-starred Italian chef Stefano Ciotti, The Trattoria was conceived with the ambition of bringing the atmosphere of an Italian trattoria to Bodrum. The design responds directly to this idea.
The material palette is warm, wood-led and organic. Vertical timber slats used across the interior and exterior surfaces, ceiling details and a series of framed black-and-white photographs together create the feeling of a family album. A deliberate tension — and balance — emerges between EDITION’s refined tone and the aesthetic language of a traditional Italian trattoria.
One of the defining spatial gestures is the courtyard layout set within olive trees, referencing the entrances of trattorias in Italy.
3- DAHA by Mehmet Akdag
Anatolian Fine Dining | Dinner | Fully Outdoor
DAHA is the latest project by 7 Mehmet, regarded as one of Turkiye’s most significant gastronomic institutions. Mehmet Akdag describes the restaurant as “an Anatolian archive spanning three generations” — a sentence that defines both the menu and the space itself.
DAHA is conceived entirely as an open-air venue, without the possibility of integrating a canopy or structural covering system. This limitation led to the project’s central design question: how do you create spatial depth and a sense of scale in a space where structural intervention is not possible?
The answer came through large-scale custom-designed floor lamps. Positioned on tall pedestals fixed to the ground, these oversized lighting elements function not only as light sources, but also as architectural elements defining the space vertically. In an open-air setting without a built structure, they introduce a sense of height, volume and scale.
CONCLUSION
This project was as much about designing three individual restaurants as it was about holding them together as a whole. EDITION Hotels’ corporate identity formed the framework for every decision. None of the venues step outside this framework, yet each speaks in a distinct language shaped by its chef, culinary tradition and physical conditions.
The result is not a single aesthetic gesture, but a composition built from three independent identities in dialogue with one another.
At the core of the project was the intention to establish a design language that respects the calm and refined identity of EDITION Hotels. As a brand defined by a globally consistent aesthetic approach, every renovation decision needed to remain in dialogue with this identity. At the same time, each of the three restaurants came with a different chef, a different culinary tradition and different physical constraints. The design strategy aimed to balance these two layers: brand continuity and the individuality of each restaurant.
As a result, the three venues coexist under the same roof while remaining distinctly different from one another — one shaped by the calm rhythm of the Aegean, another by the warmth of Italy, and the third by Anatolian culinary culture.
1- KITCHEN BY OSMAN SEZENER
Michelin-Starred Restaurant | Fine Dining | Indoor + Outdoor
Osman Sezener is regarded as one of Turkiye’s leading Michelin-starred chefs. Kitchen becomes a physical reflection of his culinary philosophy: a cuisine rooted in the Aegean and shaped by the sea.
The design language is restrained and precise. Defined by white stone, light wood and a wide colonnade opening towards the sea, the space intentionally blurs the boundary between indoors and outdoors. While the colonnade aligns closely with EDITION’s quiet corporate identity, it also directly reflects the chef’s Mediterranean approach. At sunset, the Aegean view unfolding through the columns becomes central to the space.
Among the key design decisions are an open colonnade establishing fluidity between interior and exterior spaces, a semi-open kitchen reducing the distance between chef and guest, and a marble bar paired with light palm landscaping reinforcing the Mediterranean atmosphere.
2- THE TRATTORIA BY STEFANO CIOTTI
Italian Cuisine | All-Day Dining | Semi-Open Space
Led by Michelin-starred Italian chef Stefano Ciotti, The Trattoria was conceived with the ambition of bringing the atmosphere of an Italian trattoria to Bodrum. The design responds directly to this idea.
The material palette is warm, wood-led and organic. Vertical timber slats used across the interior and exterior surfaces, ceiling details and a series of framed black-and-white photographs together create the feeling of a family album. A deliberate tension — and balance — emerges between EDITION’s refined tone and the aesthetic language of a traditional Italian trattoria.
One of the defining spatial gestures is the courtyard layout set within olive trees, referencing the entrances of trattorias in Italy.
3- DAHA by Mehmet Akdag
Anatolian Fine Dining | Dinner | Fully Outdoor
DAHA is the latest project by 7 Mehmet, regarded as one of Turkiye’s most significant gastronomic institutions. Mehmet Akdag describes the restaurant as “an Anatolian archive spanning three generations” — a sentence that defines both the menu and the space itself.
DAHA is conceived entirely as an open-air venue, without the possibility of integrating a canopy or structural covering system. This limitation led to the project’s central design question: how do you create spatial depth and a sense of scale in a space where structural intervention is not possible?
The answer came through large-scale custom-designed floor lamps. Positioned on tall pedestals fixed to the ground, these oversized lighting elements function not only as light sources, but also as architectural elements defining the space vertically. In an open-air setting without a built structure, they introduce a sense of height, volume and scale.
CONCLUSION
This project was as much about designing three individual restaurants as it was about holding them together as a whole. EDITION Hotels’ corporate identity formed the framework for every decision. None of the venues step outside this framework, yet each speaks in a distinct language shaped by its chef, culinary tradition and physical conditions.
The result is not a single aesthetic gesture, but a composition built from three independent identities in dialogue with one another.
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