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Gastronomy · Summer 2026
Seasonality and local produce in Aegean cuisine
In Bodrum and Alaçatı, the table is thought with the produce and the season of the destination.
The season sets the menu
Aegean cooking is bound to time before it is bound to variety. Herb, olive, the sea and the produce of the day set the direction of the table.
Locality is not decoration
Using the produce of the destination is not a claim at KORU. It is a natural approach. The table should not stand apart from its place.