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)
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