At The Bodrum EDITION in Yalikavak, Bodrum, URBANJOBS has renewed three restaurants through an interior design strategy that balances the hotel’s established character with distinct culinary identities. Completed in 2026, the project encompasses Kitchen by Osman Sezener, The Trattoria by Stefano Ciotti, and DAHA by Mehmet Akdag. Rather than giving the venues a uniform appearance, the Istanbul-based studio uses material, atmosphere, and spatial character to establish different experiences within the same hospitality environment.
One Hotel, Three Interior Identities
The central design challenge was finding an appropriate relationship between EDITION Hotels’ calm visual language and the personality of each restaurant. The interiors therefore share a sense of restraint while responding individually to cuisine, chef, setting, and operating conditions. This approach allows the three venues to feel related without becoming repetitive, creating a layered hospitality design experience across the property.
The differences are especially visible in the way each restaurant engages with Bodrum’s coastal setting. Kitchen draws the landscape into its composition, The Trattoria creates a more intimate courtyard atmosphere, while DAHA uses carefully positioned objects to give an otherwise open outdoor area architectural presence. Together, these strategies turn spatial identity into an extension of each menu rather than relying primarily on decorative themes.
Kitchen Opens Toward the Aegean
Kitchen, led by chef Osman Sezener, translates an Aegean-focused culinary philosophy into a deliberately quiet setting. White stone and light wood establish a subdued material palette, while a broad colonnade frames views toward the sea. The arrangement softens the conventional separation between inside and outside, allowing the changing light, landscape, and sunset to become active components of the dining experience.
A semi-open kitchen further reduces the distance between preparation and dining. Nearby, a marble bar and restrained palm planting reinforce the Mediterranean character without competing with the coastal view. The architecture works primarily through proportion, openness, and material consistency, demonstrating how a restaurant interior can establish identity while leaving room for landscape and cuisine to remain prominent.
The Trattoria Brings Italian Warmth to Bodrum
For The Trattoria, led by chef Stefano Ciotti, the atmosphere shifts toward warmth and familiarity. Timber becomes the defining material, appearing as vertical slats across interior and exterior surfaces and continuing into ceiling details. Black-and-white photographs introduce another domestic layer, recalling the informal visual character of a family album while contrasting with the hotel’s more polished architectural language.
The restaurant is organized around a courtyard among olive trees, a gesture inspired by traditional trattoria entrances in Italy. Rather than reproducing an Italian interior literally, URBANJOBS interprets recognizable qualities – warm timber, intimacy, and memory – within the contemporary setting of The Bodrum EDITION. The result occupies an interesting middle ground between casual dining culture and refined resort hospitality.
DAHA Builds Architecture With Light
DAHA, created around chef Mehmet Akdag’s Anatolian cuisine, presented a different problem. The restaurant is completely outdoors and could not use a canopy or conventional structural enclosure. Without walls or a roof to establish volume, the designers introduced oversized custom floor lamps mounted on tall pedestals. These elements operate simultaneously as illumination and vertical spatial markers, giving the dining area a perceptible scale after dark.
This strategy is perhaps the clearest example of the project’s broader design thinking: identity does not have to come from conventional architectural boundaries. At DAHA, lighting effectively becomes part of the architecture, while Kitchen relies on framed landscape and The Trattoria on material warmth. Across all three restaurants, URBANJOBS maintains the understated character of The Bodrum EDITION while allowing different culinary cultures to shape how each space is experienced.
| Technical Sheet | |
|---|---|
| Project | The Bodrum EDITION – Restaurant Interiors |
| Location | Yalikavak, Bodrum, Turkey |
| Completion | 2026 |
| Interior Design / Architecture | URBANJOBS |
| Venues | Kitchen, The Trattoria, DAHA |
| Kitchen Chef | Osman Sezener |
| The Trattoria Chef | Stefano Ciotti |
| DAHA Chef | Mehmet Akdag |
| Lighting Consultant | ONOFF Lighting Design & Consultancy |
| Photography | Ibrahim Ozbunar, 645studio |
