Set in a quiet valley on the Bodrum Peninsula, the village-like resort overlooks a private pebbled beach and the turquoise sea. Inspired by traditional Kilis houses, its stone pavilions are based on the vision of the late Turkish architect Turgut Cansever.
Each villa comes with a private garden and heated pool, while the interiors mix dark wooden ceilings with whitewashed walls and locally sourced marble floors to create a modern take on Ottoman and Selçuk grandeur. The woodwork is exemplary, from the four-poster beds with ribbed detailing to the pared-back window frames, which offer views of wildflower meadows and olive groves.
This year, Amanruya welcomes the arrival of a Japanese restaurant serving delicacies such as wild sea bass sashimi and lobster-tail tempura. There’s also a new beach club bar, and a revamped poolside bar, now with a cigar menu. Local produce and experiences are still key to Amanruya’s offering: the resort has partnered with some of the region’s boutique wineries to host a series of dinners with exceptional wine pairings throughout the summer. Other local treats include chef Cihan Beyit’s Anatolian specialities, home-baked bread and copious meze platters.
It’s hard to leave the resort’s 50m marble infinity pool for long, but it’s worth it: a new excursion takes guests to the archaeological ruins of Kaunos and Dalyan’s sea turtle rehabilitation centre, in the latest addition to a varied programme that already includes visits to the ancient city of Ephesus and a pottery masterclass in a nearby village. §
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