The first event of the new season's Gault&Millau Türkiye “Signature Dining Experience” series was held in Bodrum.

The Signature Dining Experience, held at Ruins Luxury Resort as part of the Gault&Millau Turkey Tour, brought together prominent chefs from the Turkish and international gastronomic scene in one kitchen. The eight-course special menu, prepared jointly by David Žefran, Emre Şen, Osman Sezener, and Atilla Heilbronn, offered guests a unique gastronomic experience.

Gault&Millau TürkiyeGault&Millau, which brings together gastronomy, travel and experience-focused approaches, continues its “Signature Dining Experience” series, organized as part of the Türkiye Tour, in different destinations and venues in the 2026 season.

Following the exclusive gatherings held last year at Teruar Urla, Karma Bodrum, OD Urla and Maçakızı Bodrum, this year's first Gault&Millau Turkey “Signature Dining Experience” event will take place on June 2-3, 2026 at Ruins Luxury Resort. The event was hosted by Miraj Restaurant.

An unparalleled gastronomic experience with the touch of award-winning chefs.

Gault&Millau will be at Ruins Luxury Resort on June 2-3 as part of their Türkiye Tour. The series of exclusive experiences culminated in the Signature Dining Experience dinner on the evening of June 3rd, bringing together prominent figures from the world of gastronomy. The eight-course special menu, prepared by David Žefran, Founder & Chef of Milka Restaurant (a prestigious restaurant in Slovenia awarded four hats by Gault&Millau Slovenia), along with Emre Şen, Founder & Chef of Casa Lavanda (a prestigious restaurant awarded three hats by Gault&Millau Turkey), Osman Sezener, Founder & Chef of OD Urla, and Atilla Heilbronn, Founder & Chef of Narımor Urla, offered guests a unique gastronomic experience that blended diverse culinary cultures.

This special dinner, where local products were interpreted with contemporary techniques, transformed into a powerful gastronomic gathering that brought together different culinary cultures at the same table.

Local Flavors of the Aegean and a Unique Mixology Experience

As part of the program, guests will be at Ruins Luxury Resort on June 2nd. They were welcomed. On the first day, a special menu created by Chef Emir Hakan was served at the Senate Restaurant for lunch; after the opening cocktail in the evening, Ruins Luxury Resort contained in The evening began with a four-course dinner prepared by Chef Atilla Heilbronn at Miraj Restaurant. The night continued at Sips Bodrum, also located within the Ruins Luxury Resort. The program, featuring Simone Caporale, one of the founding partners of the world-renowned Sips (which is included in the 50 Best Bars list), included tasting of unique Sips cocktails.

On June 3rd, the day continued with experiences highlighting the spirit of the Aegean in the atmosphere of Ruins Luxury Resort. Following a breakfast prepared with an Aegean corner concept, a special lunch experience took place at Ruins Beach, prepared by Chef Kubilay Yıldırım with local Aegean flavors. A local wine and cheese tasting held during the day provided an opportunity to experience the region's gastronomic character in its various layers.

Special Menu from Award-Winning Chefs' Kitchens

The Signature Dining Experience dinner, which began with a cocktail reception, featured a special eight-course menu prepared by David Žefran, Founder and Chef of Milka Restaurant (a prominent restaurant in Slovenia's gastronomic scene and holder of the 4 Gault&Millau Toque 'Hat' award); Emre Şen, Founder & Chef of Casa Lavanda (holding the 3 Gault&Millau Toque 'Hat' award); Osman Sezener, Founder & Chef of OD Urla (holding the 3 Gault&Millau Toque 'Hat' award); and Atilla Heilbronn, Founder & Chef of Narımor Urla (holding the 3 Gault&Millau Toque 'Hat' award).

In his opening speech, Gökmen Sözen, President of Gault&Millau Turkey, said, “At Gault&Millau Turkey, we see gastronomy not just as a plate, but as an interactive space where cultures, ideas, and experiences meet. The Signature Dining Experience series is a reflection of this understanding. Tonight, the gathering of David Žefran, Gault&Millau Slovenia's four-hat chef, and Emre Şen, Osman Sezener, and Atilla Heilbronn, Gault&Millau Türkiye's three-hat chefs, in the same kitchen allows different geographies, products, and culinary perspectives to converge around a common story. One of gastronomy's strongest aspects is its ability to bridge boundaries and create connections between people. As Gault&Millau Turkey, we will continue to bring Türkiye's gastronomic heritage together with international names on the same platform, support collaborations that create value for the sector, and create new experiences through gastronomy.”

Four Chefs, One Menu, One Shared Story

At Gault&Millau Turkey's "Signature Dining Experience," creativity, harmony, and balance were highlighted in the menu prepared by award-winning chefs. This special evening featured an eight-course menu that brought together the chefs' diverse culinary approaches. The evening began with an amuse-bouche selection prepared by Atilla Heilbronn, consisting of herb gazpacho shots, ceviche with fried rice, fig and goat cheese crème brûlée, and beef tartar fried rice. Following these starters, which emphasized different textures and layers of flavor, the first course, a dish combining beetroot, bear fat, and caviar, prepared by David Žefran, was served. This dish, reflecting the chef's product-focused approach, set the gastronomic tone of the evening.

The menu continued with a course prepared by Emre Şen featuring village rooster, morel mushrooms, and truffle hummus. The chef, who interprets Anatolian rich products with contemporary techniques, then presented agnolotti filled with burrata and mascarpone, served with baked cherry tomato sauce, creating a flavor experience inspired by Italian cuisine.

Osman Sezener brought the richness of the Aegean region to his course, prepared with sea bass, fennel, and Bornova Muscat cheese. Following this dish, which reflected the character of the region, David Žefran's course, combining rabbit, wild garlic, and green asparagus, was served. Inspired by nature and seasonality, the dish stood out with its strong aromas and balanced composition.

The main course of the evening featured a course prepared by Osman Sezener with beef ribs, artichoke, and millet pepper jus. Shaped by long cooking techniques, the dish, with its intense aromas and deep layers of flavor, was one of the standout interpretations on the menu.

Finally, Atilla Heilbronn reinterpreted traditional rice pudding with a contemporary perspective. The baked rice pudding, prepared with peach, lavender, and oat milk, provided an elegant closing to the evening with its light and aromatic texture. This special menu, featuring the signatures of different chefs, transformed into an unforgettable experience, bringing together local products, contemporary techniques, and diverse gastronomic cultures at the same table.

“Signature Dining Experience” Gatherings Will Continue Throughout the Year

The event concluded with a breakfast gathering held at The Bodrum Edition on June 4th.

The Bodrum event of the Signature Dining Experience Series, organized by Sözen Group, the official representative of Gault&Millau in Türkiye, took place at Ruins Luxury Resort. The event was hosted by Miraj Restaurant, while Altınmarka, Coca-Cola İçecek, ID Fine, Red Bull, Sips Bodrum and Senato Restaurant were among the valuable partners of the event.

Gault&Millau Türkiye's "Signature Dining Experience" event will continue to host exclusive gatherings in various destinations and venues throughout 2026.