Every corner of Le Palme features a unique detail that symbolizes our perspective on life and our uniqueness. To experience the difference, reserve your place now and savor the most exquisite flavors with your loved ones, overlooking Bodrum's unique view.
Le Pelma Bodrum is better with friends. Your smiling faces are our greatest asset.
.
.
For this reason You should choose Le Palme Bodrum.
OUR FLAVOURS
LE PALME BODRUM
The Elegant Face of the Aegean: Türkbükü
Make a reservation now
Every corner of Le Palme Bodrum offers a unique and distinctive perspective on life, symbolizing our uniqueness. To experience the difference, book your room now and savor the most exquisite flavors with your loved ones in Turkbuku's proximity to the sea.
LE PALME BODRUM 1 TQOUE-11/20
Born in Istanbul in 2002, Chef Emir Zengin began his culinary journey at the age of 15. In 2021, he met Chef Daniele Montano and joined the opening team of Le Palme as commis chef. This marked the beginning of a long journey built on discipline, development, and continuity. In the following years, Emir gained experience in fine dining kitchens in France, Japan, and Turkey, developing a culinary approach based on sensitivity, seasonality, and respect for the product. Today, as Head Chef of Le Palme, he leads the kitchen during a period when the restaurant has received two significant gastronomy awards. For Emir, this achievement is not just an award; it symbolizes the years spent in the kitchen, hard work, and development he underwent, starting from the lowest position in his career. His cuisine combines international experience with the Mediterranean spirit of Bodrum — offering a refined yet intimate, modern yet committed approach to local products and regional culture.
Having entered the restaurant world at a young age, I never stopped, realizing that it was never a "job" for me, but a hobby or a passion I could never give up developing.
My adventure began as soon as I finished my hotel education. I had the chance to work alongside great chefs such as Anton Mosimann, Willy Elsener, Gualtiero Marchesi, Anthony Genovese, and Massimo Bottura, and I was able to travel to various countries and learn about different cultures.
My passion for wines and the world of beverages in general led me to be named Italy's Best Sommelier in 2009 for the prestigious Identità Golose guide.
In 2019, DM Consulting was born as a company actively providing services in the creation and development of accommodation facilities and the operation of venues as restaurants.
The journey will continue and who knows when it will end, but always and in every situation with this belief:
“The least traveled roads are the most interesting places”!