Bodrum Lokum
Ortakent
The peninsula's only lokum atelier — Bodrum mandalina and satsuma turned into a confection that travels
A Gürece atelier making cow-and-goat-milk dondurma with real salep and nothing else — three tables out front
Uğur and Arzu Tüzün run a small workshop on the Gürece köy meydan with three tables outside it, churning dondurma the way the inland Aegean used to: cow milk, thirty-percent goat milk, real Maraş salep, no milk powder, no glucose syrup, no essence. The list moves with the harvest — Bodrum mandalina, dut, balbadem, kavun, the occasional incir. The macro-distribution shop carries it but the only place to taste it the same morning it was churned is the workshop in Gürece.
Drive the inland road from Turgutreis toward Bodrum — the workshop sits next to the Gürece muhtarlık. Ask Arzu Hanım which flavour came off the kazan that morning; the balbadem and the seasonal dut are the two to chase.
At a Glance
View Type
Aegean Sea Partial, Bay View
View Quality
Good
Sunset
**** (4/5)
Quick answers about Bodrum Mavi Dondurma — reservations, hours, dress code, and price range.
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