Turkish resort Lujo Hotel Bodrum has taken the radical step of eliminating buffet dining entirely from its all-inclusive offering. The property now operates eight à la carte restaurants exclusively, delivering a curated dining programme that prioritises quality, creativity and sustainability.
The approach addresses growing demand from luxury travellers who increasingly factor superior food and drink into their destination choices, whilst simultaneously tackling the environmental concerns associated with traditional buffet service.
Research indicates 63% of luxury travellers cite superior food and drink as influential factors when selecting holiday destinations, whilst 82% consider culinary offerings a primary factor in trip planning. The environmental factor also plays a part, with nearly half of travellers expressing preference for properties demonstrating sustainable practices.
Dining That Defines a Destination
When 82% of travellers rank culinary offerings as a primary planning factor, dining stops being an amenity and becomes the experience. This figure suggests the traditional all-inclusive buffet model, designed primarily for volume and convenience, may actually undermine a property’s appeal to the contemporary luxury market.
For the 63% of travellers who let food guide their holiday plans, dinner isn’t just a detail, it’s the deciding factor. By going fully à la carte, Lujo steps beyond being a resort that serves food and becomes a destination built around it. For guests who travel on taste and crave authenticity over abundance, it’s the reason to book.
The game has changed, and quantity no longer equals value. The endless buffet spread has given way to something far more refined, with focused menus, thoughtful preparation, and service that runs on quality, not quantity.
Serving Up Sustainability
Almost half of today’s luxury travellers actively seek out properties that can prove their sustainability, not just talk about it. Buffets, by design, don’t play well with restraint. Food must stay stocked and steaming, even when no one’s reaching for it. Dishes sit too long, portions are over-prepared, and waste becomes inevitable.
Lujo’s à la carte model rewrites that story. Every dish is cooked to order, every ingredient has a purpose. By sourcing locally, especially through Koza and its sister restaurants, the resort shortens supply chains while backing regional producers. Less waste, fewer miles, more flavour.
It’s a win that’s both ethical and strategic. Combine the 50% of travellers prioritising sustainability with the 63% led by food and drink, and you have a powerful crossover audience, one that rewards hotels doing the right thing and doing it well.
The Restaurant Collection
The dining venues span diverse cuisines and cooking techniques. Asma delivers modern Anatolian cuisine, whilst Sorriso focuses on wood-fired pizzas. El Gaucho specialises in Himalayan salt-aged meats, and Gaia handles seafood. Shibori offers teppanyaki theatre, Secret provides global dishes, OPA! Beach Club serves refined cocktails, and Koza centres on organic, locally sourced ingredients.
‘We are transforming the luxury all-inclusive market. Our à la carte dining-only concept proves that indulgence, creativity, exclusivity, and joy can effortlessly share the same plate- raising the bar for luxury hospitality.”
Tuhanan Altın, Executive Chef, Lujo Hotel Bodrum
The variety aims to prevent dining fatigue across extended stays. Guests can rotate through distinct cuisines and cooking styles without encountering repetitive menus or overlapping ingredients.
High Stakes, High Rewards
Going fully à la carte isn’t without its stakes. With 82% of luxury travellers prioritising culinary experiences, any slip in execution carries real consequences. Remove the buffet, and the safety net disappears, every dish, every service, across eight venues, has to hit the mark.
But risk comes with reward. In a market where food quality can sway two-thirds of destination choices, properties that excel gain a clear, disproportionate advantage. The all-à-la-carte model leaves no room for mediocrity.
Nearly half of travellers actively seek sustainable properties, and many of these same guests are also food-driven. The à la carte model hits both notes at once, exceptional cuisine, responsibly sourced, with minimal waste. For the modern luxury guest, it’s a compelling package that blends taste and conscience seamlessly.
Lujo Hotel Bodrum
Just 18 kilometres from Bodrum Airport, Lujo Hotel Bodrum stretches along Turkiye’s Aegean Coast with 17 room categories and 56 villas across ten distinct styles, seven of which are new for 2025. Every space reflects contemporary design and most offer partial or full sea views, blending comfort with effortless style.
Beyond the rooms, the resort caters to every kind of guest. Kijo Kids Club runs from 9 am to 2 am, offering workshops, music and art studios, a science lab, a Lego room, a game centre, and outdoor play areas. Adults can enjoy daily live music or unwind at Sensum Spa, which delivers treatments ranging from traditional Turkish massages to Asian-inspired therapies. For those seeking seamless arrivals, the resort also offers private jet and seaplane transfers.