Providing service within the body of Bodrium Hotel & SPA, Tyro Italiano Pizzeria Ristorante welcomes its guests with Italian and Turkish delicacies. Right next to the world-famous historical Myndos Gate in Bodrum and on the Great Iskender Street, Tyro is assertive about pizza, one of the first flavors that come to mind when Italian cuisine is mentioned.
Yiğit Girgin, General Manager of Bodrium Hotel & SPA, stated that everything is in season and mostly bought from local producers and said, “Although we are loyal to Italian flavors, we are constantly strengthening our menu with new flavors. You can now find wonderful mushrooms freshly picked from the mountains by Süleyman Yıldırım, one of Bodrum's local mushroom hunters, on our menu. Körek mushroom, which is both delicious and a source of healing, is a mushroom species known as King mushroom in the kitchen of chefs in Turkey, king oyster in the kitchen of chefs abroad, and Pleurotus Eryngii among mycologists. We leave new tastes on the palate with our Korek mushroom pizza, one of the most important local flavors of Bodrum.”
ALL TASTE TOGETHER
Yiğit Girgin, who stated that he went through a careful journey from the fermentation of the pizzas to the delivery to the table, said, “All products are natural and fresh. None of them contain additives. 100 different options await you at Tyro Italiano Pizzeria Ristorante, which has a capacity of 14 people, including a garden. We are assertive with our pizza with margarita, ortolana, mushroom, Turkish, four cheese, pepperoni, salmon, smoked ribs, walnuts, bresaola, all seasons, beef ribs, seafood, burrata and mushroom curry. Our secret is in our cooking technique and material quality. The special pizza dough, which is fermented in 72 hours and does not disturb the stomach, is cooked in a stone oven. Pizzas attract attention with their delicacy and are appreciated by our customers with their crispy texture.
OPEN 7 DAYS A WEEK
Yiğit Girgin continued: “We did not take anyone as an example, we created our own style. Food and Beverage Manager Ali Demiryürek and experienced chef Ali Şahin offer Italian delicacies by sticking to the original recipes. Our aim was to create added value for our hotel and the sector. I think we were successful in that too. As a team, we continue our work focused on hygiene, taste and quality. We host our guests 7 days a week, between 12.00 and 23.00, with meat dishes special to Italian and Turkish cuisine, handmade pasta menus, salads, desserts and a rich variety of local and foreign drinks.”
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