ARTS & LIFE
How local can a global restaurant really be?
In hospitality, standardisation creates a sense of trust; in gastronomy, it can sometimes disconnect a restaurant from the place it inhabits. While speaking with Mark Vaessen, Global Culinary Chef of OKU Hotels, in Bodrum, we found ourselves returning to one question: What truly makes a restaurant local — the ingredients it uses, or how deeply it understands the place to which those ingredients belong?