Antique Theatre Hotel

Frommer's Review, Published by The New York Times July 2011

http://travel.nytimes.com/travel/guides/europe/turkey/bodrum/44731/antique-theatre-hotel/hotel-detail.html

This hotel is a sophisticated yet unpretentious hillside retreat affording truly stunning views of the castle from every room. All rooms connect to either a shared or private garden lined with trellises overgrown with bougainvillea. Bathrooms are suspiciously like the facilities you'd expect on a yacht, including the ingenious cylindrically shaped marble showers (small). Separated from the bedroom by two louvered doors, the bathroom setup is quite intimate and extremely cozy, but alas, perhaps a bit tight for those accustomed to moving around in the bathroom. The owners have taken absolute care in every detail, from the landscaping to the handmade linen bedspreads, whose creator, overwhelmed by the number ordered by the hotel, refused to sew any more when one or two regrettably wound up on a guest's plane out of Bodrum.

Antique Theatre Restaurant

Frommer's Review, Published by The New York Times July 2011

http://travel.nytimes.com/travel/guides/europe/turkey/bodrum/50372/antique-theatre-hotel/restaurant-detail.html

Hosts Selmin and Zafer Basak live in Paris, where they acquired a passion for fine food and good living. But instead of withholding their know-how, they've dedicated themselves to perfecting the dining experience at their Bodrum hotel and restaurant. Having already received accolades and a glowing review in the New York Times, the Antique Theatre's restaurant was recognized in 1999 by the Chaîne des Rotisseurs, the 58-year-old bastion of gastronomy.

Dinner is served poolside by candlelight or in the cozy dining room; poolside is best where the tables have been purposely arranged to take full advantage of the sparkling views of the city and of the castle. The aubergine (eggplant) boat filled with seafood and a Halicarnassus sauce simply whets the appetite, and just when you think you've had enough sea bass, it arrives in a sumptuous fennel-and-champagne sauce that leaves you begging for more.