Schön! alive | paradise found

Banu Akan.
Brand Director Maxx Royal Resorts

The Maxx Royal Resort Bodrum, which opened last year, is more than just your typical luxury beachside retreat. Designed by acclaimed Turkish architect Mahmut Anlar, the 11.4-hectare site also features sculptures by Bernar Venet, installations by Refik Anadol, works by local artists and an exciting exhibition programme by Arts Connected. There are culinary collaborations too, with the likes of Caviar Kaspia, Wolfgang Puck’s Spago and Alfredo Russo’s ORO.

The resort is also home to the flagship Maxx WellBeing Centre, a 4,550 m2 space with 20 treatment rooms and a state-of-the-art Technogym. Guests can choose from holistic or science-based treatments and indulge in a Turkish bath with locally sourced roses and rosewater. But as opulent as it seems, this is a hideaway that combines luxury with sustainability, with an LEED Gold certification. With a family that’s been in the business for 40 years, Brand Director Banu Akan has a lifetime of experience in travel and hospitality.

Schön! alive speaks with her about her purpose and vision when creating this exceptional resort.

Maxx Royal Resorts Bodrum.
The Leading Hotels of the World.
Monumental Sculpture by Bernar Venet
maxxroyal.com

You’ve crafted an extraordinary experience at Maxx Royal Bodrum. Where do you draw your inspiration from?

Traveling has been part of my life forever, as hospitality is deeply rooted in my family. Hotels almost feel like a second home. When you travel frequently, you develop a refined sense of what resonates with you and what doesn’t. For instance, on a recent trip to the Seychelles, I met Robert, a ‘turtle manager’ at a resort there. The beaches are breeding grounds for sea turtles and Robert noticed their numbers had been declining – a rare occurrence, as turtles usually return to their birthplace to lay eggs. He discovered that the turtles sometimes struggled to reach safe nesting areas, so he implemented an ‘alarm’ system where guests could notify him if they spotted a turtle.

Robert would then assist the turtle in finding a secure spot, even helping dig the nest. Since he started this project, the turtle population has been growing. His work is a perfect example of how hotels and nature can coexist and even support each other. Inspired by this, I wanted to embed sustainable practices into our Bodrum resort. We may not have sea turtles, but we have other sustainability goals that guide our operations.

Maxx Royal Resorts Bodrum.
Lobby featuring digital art by Refik Anadol
maxxroyal.com

Constance Lemuria.
The Leading Hotels of the World.
Praslin, Seychelles
constancehotels.com

You’ve also designed an impressive spa experience. How did you envision that?

I often find myself navigating between time zones, so finding ways to recharge, relax, and get quality sleep is essential. Over the years, I’ve encountered many incredible wellness offerings, and I wanted to incorporate the best of those experiences. Working with our spa manager, we crafted a spa menu with a wide range of options: Ayurvedic detox, physical renewal programmes, and longevity treatments like cryotherapy, IV therapies and ozone saunas. Guests can choose from individual treatments or immersive retreats. I believe in flexibility, and I think our guests appreciate having those choices too. The culinary aspect of a resort is equally vital, and you seem to place great emphasis on it.

What’s your approach to food at Maxx Royal Bodrum?

Turkey offers an incredible array of fresh ingredients – fish, vegetables, fruits and meat – so we’re fortunate to be able to rely on local produce. But sometimes, you want to go beyond local offerings and bring in something truly special. I first experienced Caviar Kaspia in Paris, and its unique menu and service left a lasting impression on me. I wanted to bring that same level of distinction to Bodrum. Incorporating Caviar Kaspia is like a quality seal for us; it elevates our culinary offerings and brings an extra layer of refinement to our guests.

Maxx Royal Resorts Bodrum.
Restaurant Caviar Kaspia
maxxroyal.com

Maxx Royal Resorts Bodrum.
Spa Tepidarium
maxxroyal.com

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interview. Katja Köllner