Çökertme is the Ottoman name for the Aegean region surrounding Bodrum.
Being a coastal region, fish is the main protein source and meat is an expensive delicacy that is only served for important holidays and festivities. Çökertme kebab, which is often also called Bodrum kebab, is the signature meat dish of this region, consisting of beef tenderloin, tomato and yogurt sauces, straw potatoes and cubed pide. We serve a modern, lighter version of the dish in which the traditional pide cubes are substituted with fine sheets of baklava dough.
It is said to have been invented by the personal chef of the name giver of our hotel, Admiral Barbarossa Hayreddin Pasha, to celebrate one of his many victories that helped secure the Ottoman dominance over the Eastern Mediterranean in the mid-16th century.