Saturday, 3 August 2013

Good Foods That Are Great For Your Skin - Specially For Summer!

It doesn’t take much more than common sense to realize that what you put into your body is going to have an impact on how your body looks and feels. If you eat foods that are filled with fat, cooked in grease and high on the sugar then your body is going to reflect that in its shape, size and texture. In contrast, if you consume foods that are healthy for you then your body is going to respond by looking and feeling healthier.

This is true at all levels including the level of your skin. People who want to have skin that looks young and supple and that has that healthy natural glow to it need to start by paying attention to what types of foods they are putting into their bodies.

Take a look at the following foods that are good for your skin and think about which ones you can easily add to your diet to get that youthful skin appearance that you desire:

Water. The number one thing that you can put into your body if you want great-looking skin is water. The more water you drink, the more you flush all of the other stuff out of your body and the healthier your skin is going to look.

Oranges. Just like with grapefruits, these are great for the skin because they are so rich in Vitamin C.

Grapefruit. This food is really rich in Vitamin C. Vitamin C is great for people concerned about skin problems because it delays or reduces wrinkles.

Green Tea. When you’re not drinking water, you should be drinking green tea. It has many, many different health benefits including benefits for the skin. You can drink it cold or warm. Avoid adding sugar or milk to it if you want the best benefits for your skin.

Low Fat Dairy. Diary products are another really great source of Vitamin A so they can be really good for the skin. However, you want to avoid the fat that is in a lot of these foods so make sure that you look for low-fat versions of cheese and milk that are rich in Vitamin A.

Eggs. Eggs are a good iron-providing alternative for people who don’t want to eat much red meat.

Lean Red Meat. Some people have poor skin because they don’t have enough iron in their diets. If you are concerned that you’re too pale or you have dark circles under your eyes then you may need more iron. Red meat is a great source for that but make sure that you’re not eating any red meat that is too high in fat.

Omega 3 Rich Fish Dishes. Omega3 is that “good fat” that we’re always trying to get even though we try to avoid the “bad fat”. One of the things that the Omega3 fats do is ward off any kind of inflammation. This means they’re good for the skin. You can find these in many different fish dishes including tuna, shellfish, sardines and salmon.

Whole Wheat. Another ingredient in some foods that is really good for your skin is selenium. This is found in whole wheat cereals, breads and baked goods. This improves the skin at a cellular level and keeps you looking young and beautiful.

Tomatoes. This is another food that is rich in anti-oxidants and so will have the same skin-boosting benefits that the cantaloupe will give to you.

Broccoli. This is a great vegetable that has many different health benefits which is why you’re always hearing that you should “eat your broccoli”. One of the things it contains a whole lot of is Vitamin A, a vitamin that is great at improving the turnover of cells in the skin. This means that when you eat broccoli, your skin gets renewed more quickly and the freshest (nicest looking) skin is on top where everyone you meet can see it.

Spinach. This food doesn’t just make you strong like Popeye. It’s also rich in the same Vitamin A properties that broccoli has so it’s good for your skin as well. You never saw Popeye looking like he had dry, aged skin did you!

Carrots. If you want to get your Vitamin A but you aren’t that big of a fan of leafy green vegetables then you may want to turn to carrots to improve your skin with this vitamin.

Brussel Sprouts. Most people think that you have to eat citrus fruits to get Vitamin C but there are a few vegetables out there that have it as well. Brussel sprouts are a good one for the skin. Peas are another option.

Cantaloupe. This food increases antioxidants in your body which increases your ability to absorb free radicals which in turn reduce skin problems so that you have healthier skin.

Plums. There really is a long list of fruits that you can eat that are rich in antioxidants and that are therefore good for your skin.

Berries. Strawberries, blueberries and blackberries are all berries that are also rich in antioxidants. Eat them alone, toss them in cereal or add them to the sides of other dishes to increase the healthiness of your skin all throughout the day.

Sweet Potatoes. This is a vegetable alternative to the cantaloupe and tomato options that you may want to try to get those free radicals flowing healthfully throughout your body and fighting off skin problems.

Flax Seeds. You don’t have to eat fish to get the essential fatty acids that your body needs (and that improve your skin). An alternative option is to eat flax seeds and to cook with flax seed oil.

Walnuts. These are yet another option that you can choose in addition to flax seeds or fish dishes if you want to improve your skin with those essential fatty acids.

Adding these foods to your diet should go a long way towards improving the healthfulness of your skin. However, it’s just as important to cut out foods from your diet as it is to add foods if you do want healthy skin. Make sure that you reduce your intake of caffeine, bad fats, salt, sugar, etc. to maximize the healthy benefits that your skin is getting from the intake of these other good foods!

We wish you healthy and beautiful holidays!

Wednesday, 12 December 2012

Christmas Meal Ideas From Turkish Cuisines

Main Meal

Alanazik (Alinazik)

Preparation :

Place the ground meat and margarine in a saucepan and simmer on low heat with lid closed for 20-25 minutes until all the juice is reduced. Add 1 teaspoon salt and the other spices, stir. Wash and dry the eggplants, barbecue on the burner, turning frequently. Peel off the skin, cut off the stems and chop finely. Sautè the chopped eggplants in 2 tablespoons of oil for 2-3 minutes. Peel the garlic, wash and mince. Add the garlic, yogurt and the remaining salt to the eggplants and mix them throughly. Remove it to a serving plate and spread evenly. Pour the hot minced meat over the eggplants. Wash the green peppers, remove the stems and chop them 2-3 millimeters thick and sprinkle over the dish.

Nutritional Value (in approximately one serving) :

Energy 398 cal, Protein 21.4 g, Fat 26.6 g, Carbohydrates 18.0 g, Calcium 228 mg, Iron 2.17 mg, Phosphorus 324 mg, Zinc 4 mg, Sodium 930 mg, Vitamin A 225 iu, Thiamine 0.25 mg, Riboflavin 0.47 mg, Niacin 5.11 mg, Vitamin C 7 mg, Cholesterol 80 mg.

Notes : It is one of the popular summer dishes of Gaziantep which is served at lunch or dinner as a single course with side servings of hot green peppers.

Ingredients :
Ground meat              1 4/5 cups                500 grams
Margarine                   2 tablespoons         20 grams
Salt                              2 teaspoons            12 grams
Black pepper             1/2 teaspoon           1 gram
Red pepper                1/2 teaspoon           1 gram
Eggplants                    6 medium size        1 kg
Garlic                           3 cloves                   10 grams
Yogurt                          4 ½ cups                  1 kg
Green peppers           2                                30 grams
Oil                                 2 tablespoons         20 grams

Servings: 6 Person


When one thinks of Turkey or Turks, one is reminded of Raki. Although it is not known where or when this drink was invented, it is certain that the history of raki does not go as far back as wine or beer. There are many proverbs on raki which is the traditional Turkish drink. Raki is made from different fruits in different regions, but grapes, figs and plums are the main ones.

In the Near and Middle East countries the drink is known by different names such as Araka, Araki, Ariki which obviously come from the same origin. Some claim that it is called Iraqi (from Iraq) because it was first made in this country and spread to other regions. Others say it got its name from the razaki grapes used in producing it. Both theories are acceptable. Another theory is that arak in Arabic means "sweat" and araki " that which makes one sweat." If one drinks too much raki one does sweat and when raki is being distilled it falls drop by drop like sweat, so the name could have come from Arabic. In neighboring countries different kinds of raki have different names. In Greece gum is added to it and the drink is called "Mastika". Duziko which comes from the slavic word "Duz" means raki with aniseed. In Turkey, raki made from grape residue used to be called Düz Raki or Hay Raki. Zahle raki has taken this name because it is made in the city of Zahle in Lebanon. Raki is not a fermentation drink like wine and beer but a distillation drink, so more technical knowledge and equipment are necessary for its production. Encyclopedias write that in "Eastern India a drink produced by distilling fermented sugar cane juice is called "arak" and the same name is given Ceylon and Malesia to an alcoholic drink made by the distillation of the juice of the palm tree. It is also noted that in Iran the drink made in the same way from grapes and dates is also called "arak".

The history is going back 300 years. The art of distillation which started in the Arab world and spread to the neighboring countries was implemented when people thought of making use of the sugar in the residue of wine processing. With the addition of aniseed, raki took on its Turkish characteristic. The famous Turkish traveler Evliya Celebi listed the artisans of Istanbul in the first volume of his book on his voyages which he wrote in 1630. Among the artisans he also mentioned the arak makers. While writing that arak was made from all kinds of plants, he also mentioned the word raki and said that drinking even one drop of this intoxicating drink was sinful. It is known that at that time in Istanbul 300 people in 100 workshop were occupied in the production and sale of this drink. Evliya Celebi spoke of tavern-keepers as "accursed, ill omened, blame worthy" and said there were taverns all over Istanbul but especially in Samatya, Kumkapi, Balikpazari, Unkapani, Fener, Balat (last three are on the Golden Horn) and the two shores of the Bosphorus and added "Galata means Taverns". Evliya Celebi recorded the small wine shops and the kinds of wine they sold and also mentioned the taverns that sold raki, all kinds of raki, like raki wine, banana raki, mustard raki, linden raki, cinnamon raki, clove raki, pomegranate raki, hay raki, aniseed raki, etc.

Raki was first produced from the residue of grapes left over from wine making. When a shortage of residue started, spirits from abroad were imported and processed with aniseed. This went on till the First World War when, for want of raw materials raisins were used in the production of raki and sometimes even dried figs and mulberries. For good quality raki, seedless raisins and aniseed in Cesme were preferred. As the raki industry developed, aniseed agriculture grew and developed with it. When alcoholic beverages were prohibited at one time, underhand producers lost no time in taking steps. The administrative authorities, especially in small towns, turned a blind eye to the illegal production of raki so long as it was made in accordance with the technical rules. In many houses meat grinders were used for mincing the raisin, large basins formerly used for daily washing were now used for fermenting the grapes and oil cans were converted into distilling apparatus. The raki which was usually without aniseed and which often contained materials harmful to health were distributed to by children, in the evenings, when the streets were no longer crowded.

Drinking raki has its own traditional rituals. Most important is what it is to be partaken with. White cheese is the main and unchangeable "meze" of raki. Raki is usually drunk with cold dishes like tomatoes, cucumber, lettuce and seafood. Fish is also a favorite, especially mullet and mackerel. Due to the aniseed it contains, raki changes color and becomes a milky white when water is added and a glass of pure water to go with it gives a distinct pleasant taste.

The favorite mezes of raki drinkers, roasted chickpeas and freshly salted almonds, can be found in almost all taverns.

Those who have been drinkers of raki for years and years, point out that this drink affects one according to his/hers mood. Sometimes one is tipsy after a glass or two; while sometimes even a huge bottle gives only a feeling of well being and enjoyment.

We wish you healthy and beautiful holidays!

Thursday, 6 September 2012

Paragliding On Oludeniz

Babadag (Father Mountain) towering above Oludeniz on the Southwest coast of Turkey is a geological marvel that just happens to make for incredible thermals and ideal conditions for paragliding flight. Oludeniz is reputedly the best site in Europe, if not the world, to fly pargliders cross-country in both solo and tandem modes.

We offer you the tandem paragliding experience of a lifetime, for many people a dream come true. Picture yourself, comfortably seated, gracefully gliding above the scenic mountainside and lagoon, feeling the light breeze on your face whilst you and your pilot soar high over Oludeniz beach packed with hot and sweaty sunbathers!

This rare opportunity to take off from such a fantastic backdrop as Babadag, offering the breathtaking view over Oludeniz lagoon, a spectacle in itself, coupled with the opportunity to fly tandem for up to 45 minutes, virtually unheard of in any other location in the world, all adds up to ensuring the trip of a lifetime, and one not to be missed.

Your journey to the take off point is an experience in itself. From Oludeniz beach, a 50 minute ‘jeep safari’ gives you the unrivalled opportunity to take in the extraordinarily beautiful Turkish mountainside scenery and the stunning flora and fauna it has to offer.
We fly four times a day, every day from April to November.

So what is it all about?
In brief, your pilot will launch you from a hillside under a canopy that resembles a parachute but acts like a rigid wing. Once inflated overhead, you will take just a few steps, or a short run to take off from the gentle slope, the wind will catch the canopy and you will be airborne. Once in the air, complete control over direction and speed gives your pilot the freedom to soar ridges, rise on warm currents of air and cover distances.

Is it safe?
At Skysports we have a proven safety record from day one which we credit to our staff, professionally maintained and certified equipment and company procedures. Our professional pilots fly four times a day, every day, taking people like you; male, female, young and old on this amazing adventure. Each passenger is briefed and issued with a helmet and a flying suit and all pilots carry complete reserve and communication systems. Furthermore, weather conditions are carefully assessed before we take you to the sky.

Bookings are essential, so don't leave it until your last day as we are dependent on the weather conditions.

What to wear ?
All you need to experience this amazing opportunity is:
- A pair of trainers or boots
- Camera or Videocamera
- Bottle of Water
- Comfy Clothing (we provide flying suits)

What is the minimum - maximum age to fly?
Almost anybody can partake in paragliding and at Skysports we have flown passengers from 4 to 84 years old!

When does the season begin/end?
Our season begins the third week of April and finishes the first week of November.

How much does a tandem paragliding flight cost?
A tandemflight costs GBP 70.

Am I insured to fly through paragliding company?
Yes, our fully comprehensive insurance policy covers you for up to GBP 1 million.

Is there a weight restriction to fly?
As each canopy has a limit on how many kilos it can carry, our pilots are carefully matched to each passenger according to their combined weight and the weather conditions. At Skysports we currently enforce a weight limit of 110kg (17stone) per passenger however this can vary according to the passenger's level of fitness.

How long will I be in the air?
Each flight duration is a minimum of 25 minutes depending on the weather conditions which contribute to the thermal lift. With the right conditions your pilot will strive to fly you for 45minutes (if not more!!)

What do I need to wear?
Skysports provide a flying suit for each passenger so all you need is some comfortable clothing and a sturdy pair of shoes (ie trainers).
What do I need to take with me?
Sunglasses, a bottle of water and don't forget your camera!

Do I need any training or experience to fly?
Absolutely not. No experience is required to fly as you will be fully briefed prior to take off. You will merely run a few steps and the rest is in the hands of your fully qualified pilot. Just sit back and enjoy your flight!

How do we arrive at the 2000m take off point?
Your journey to the take off is an experience in itself. From Oludeniz beach, a 50 minute 'jeep safari' gives you the unrivalled opportunity to take in the extraordinarily beautiful Turkish mountainside scenery and the stunning flora and fauna it has to offer.

Can I pre-book my tandem paragliding flight?
Bookings are essential, so don't leave it until your last day as we are dependent on the weather conditions.

Yes, in fact we recommend doing so. Each flight is weather dependent and flight times can get booked up very quickly.

We wish you healthy and beautiful holidays!

Sunday, 19 August 2012


Ramazan Bayramı is the three-day holiday that follows the end of the holy month of Ramazan. (Here are the dates.)

Called Eid es-Seghir in many other Muslim countries,Ramazan Bayramı (sometimes called Şeker Bayramı[sheh-KEHR bah-yee-rah-muh, "Candy Holiday"]) starts at sunset on the last day of Ramazan, and celebrates the completion of the holy month of fasting.

In Turkey, it is an official national holiday. On the last day of Ramazan, most offices and businesses close after lunch for "preparation" (arife, ah-ree-FEH). The three-day holiday itself begins at sunset on that day, and lasts until sunset on the third day.

Offices close for the half day of arife and for the three days of holiday.

Museums, archeological sites and similar visitor sights close for the first full day of the holiday, but are usually open on the second and third days, and may be particularly busy with visitors. Special lower holiday admission fees may be in force.

On the last day of Ramazan Bayramı, transport may be busy as holiday travelers return home.

In Turkey, Ramazan Bayramı is a time for sending greeting cards to friends and loved ones, paying visits, and enjoying a lot of sweets. Everyone enjoys drinking lots of Turkish tea and coffee in broad daylight after the 30 days of daylight fasting during Ramazan.

We wish you healthy and beautiful holidays!

Saturday, 21 July 2012

What is Ramadan?How to Celebrate Ramadan? (Here are Ramazan dates.)

The 30-day Islamic holy month of Ramazan (RAH-mah-zahn, called Ramadanin other countries) is a time of fasting, prayer and celebration. (Here are Ramazan dates.)

Islam is a religion of peace and equality. Islam teaches piety and equality. The piety and the main part of our Islam. You can take on it, and God gives priority to piety on other things. Muslims believe that their religion and piety, was held in one God and Prophet Muhammad peace be upon him. Moreover, Islam teaches us the basic foundations of advantages.

If you believe that Ramadan is a month of the Islamic year only so you should read something good from good resources. So, two main questions in our minds is what is the month of Ramadan? And how we celebrate it?

What is Ramadan?

Ramadan is the month of Ramadan in the Muslim calendar, which Muslims fast for God their Creator and purification of money through Zakat to the needy. Means fast "soom" in Arabic. Soom good deeds increases. We offer Namaz in this month, which is helpful to reduce our sins. God commanded us to give Zakat on our property and money to the needy and poor people. And Zakat and Fitraah be in cash or specific items of by God.

Ramadan is the month for all ages and all generations, and this is why we are doing something good for the needy through the extra money and this is why they enjoy the same happiness as we do. Ramadan, what allows us to do, and when they do, and where to do but we need to just get a whole body of research on these questions through the Quran.

Fasting means letting nothing pass the lips: no food, drink, chewing gum, tobacco smoke or, for the strictly observant, not even licking an envelope or postage stamp from sunrise to sunset. Observant Muslims also refrain from sexual intercourse during daylight in the holy month.

Most Muslims, whether strictly observant or not, use the holy month and the stricture of fasting to help them examine their lives, to remind themselves ofvirtues like charity, compassion and forgiveness, and to avoid vices like cupidity, selfishness and dishonesty.

Many Turks fast from sunrise to sunset during Ramazan. Restaurants are less busy at lunch, and there's even less Turkish tea in evidence—which is amazing.

If you're in Turkey during Ramazan, it's polite torefrain from eating and drinking in public during daylight hours. Rather, do it inside a restaurant, tea house, cafe, or other private or semi-private area.

Muslim restaurant and cafe staff, who may be fasting themselves, will understand if you are non-Muslim and will be happy to serve you. Some eateries may cover their windows with curtains so as not to distract those fasting by the sight of others eating.

How to Celebrate Ramadan?

Celebrating Ramadan under the peace of God is the duty of every Muslim before and just because of this that God created multiple resources for all Islamic societies. God gives the principles of the Holy Prophet Muhammad wa Alaa Sallay - Aalihi Wassallam through messages. Muhammad peace be upon him apply these principles to the Muslims in his life that after carefully re-implemented by different rulers at different times.

Celebrate Ramadan by paying Zakat authentic, Fitraah to people in need because they can have the same ideals of Ramadan and that it is their right. Second, we must pray more for you of your sins and the past because it works for you next year. Can sacrifice a little to make a huge to do better and do the same for others.

Ramazan is also a time of celebration, and after sunset the feasting begins with a ceremonial "break-fast" light meal called "Iftar".

It always includesfreshly-baked flat pidebread, and usually soup, pickled vegetables, olives and other easily-prepared edibles. Elaborate dinners are held later in the evening.

Strings of colored lights festoon trees and buildings, mosques are illuminated and crowded with worshippers.

A carnival atmosphere prevails with temporary booths selling religious books and paraphernalia, traditional snacks and stuff for the kids.

In the middle of the night drummers circulate through towns and villages to wake sleepers so they can prepare "Sahur", the big early-morning meal to be eaten before the fast begins again at sunrise. They tend to make their noise around 02:30 and 03:00 am, and they make sure everyone hears them. If you don't want to awaken, have earplugs, close your hotel room windows, or both.

Many restaurants offer special banquet-like Ramazan menus at night.

Some restaurants which normally serve alcoholic beverages may refrain from doing so during the holy month, offering fruit juices and other drinks instead. It would be polite for you to observe this stricture if you are in an establishment where others are refraining from alcohol. (In some restaurants, alcohol service may resume after the evening's main meal is largely concluded.)

Non-Muslims are welcome and usually invited to join in the evening celebrations, which are great fun. Enjoy this special time! .

Ramazan is followed by the three-day holiday of "Ramazan (Şeker) Bayramı".

We wish you healthy and beautiful holidays!
We invite you to follow us on our facebook page where we publish photo's , video's and news about Liberty Hotels Oludeniz (Asena Beach).

Sunday, 8 July 2012

Yaprak Sarması Turkish Meal (Vine Leave Wraps with Olive Oil)

Preration :
Wash the vine leaves and remove the coarse stems. Put the water and a teaspoon of salt in a pot. Bring to boil and add half of the leaves. Simmer them for 4-5 minutes, turning over once. Simmer the other half in similar fashion. Measure the cooking liquid and complete it to 2 3/4 cups and set aside.

Peel the onions, wash and chop finely, place in pot together with oil and nuts, cover and sauté for 20 minutes over low heat, stirring occasionally. Stir a few time with the lid removed so that the nuts are browned. Wash and drain the rice and add to the pot and stir a couple of times. Add the remaining salt, sugar and the 1 ¾ cups of the hot cooking liquid, stir and sprinkle with currants. Simmer it on first medium and then low heat for 10-15 minutes, until all the liquid is reduced. Wash the parsley and the dill and remove the stems and chop finely. Add them to the cooked rice together with mint, spices and the lemon juice and leave covered for 10 minutes.

Place the vine leaves so that the side with veins face inside when wrapped. Place the prepared filling to one side, fold the side edges over he filling and then wrap it. Cover the bottom of a shallow saucepan with vine leaves and the removed parsley and dill stems and place the wrapped vine leaves over them.

Place a heat-proof flat plate over the leave wraps (dolmas). Heat the remaining boiling liquid and add to the pan slowly, pouring from the edge of the dolmas. Cover and simmer over low heat for 50 minutes. Transfer to a serving dish when cool, and garnish with lemon slices and yogurt.

Nutritional Value (in approximately one serving):
Energy 441 cal, Protein 5.8 g, Fat 26.0 g, Carbohydrates 47.8 g, Calcium 137 mg, Iron 2.73 mg, Phosphorus 101 mg, Zinc 2 mg, Sodium 1136 mg, Vitamin A 4224 iu, Thiamine 0.15 mg, Riboflavin 0.07 mg, Niacin 1.11 mg, Vitamin C 28 mg, Cholesterol 0 mg.

Ingredients               Measure                          Amount
Vine leaves                         -                               150 grams
Water                        2 2/3 cups                          550 grams
Salt                            3 teaspoons                       18 grams
Onion                         6 big                                  600 grams
Olive oil                      ¾ cup                               150 grams
Pine nuts                     2 tablespoon                      20 grams
Rice                            1 1/3 cup                           240 grams
Sugar                          2 teaspoons                        8 grams
Currants                      2 tablespoons                    20 grams
Parsley                        1 small size bunch              40 grams
Dill                              1 small size bunch              30 grams
Fresh mint                   10-15 leaves                     10 grams
Cinnamon                    ¾ teaspoon                       1.5 grams
Black pepper               ¾ teaspoon                       1.5 grams
All spice                      ½ teaspoon                        2 grams
Lemon juice                 2 tablespoons                    20 grams
Lemon                         1 medium size                   100 grams
Servings: 6 Person

It is a very popular dish in all regions. It is a favorite at tea and cocktail parties and picnics. The vine leaves can be pickled in brine and used out of season. In that case, they should first be soaked in warm water to reduce the salt, and the amount of salt used in the recepie should be halved..

We wish you healthy and beautiful holidays!
We invite you to follow us on our facebook page where we publish photo's , video's and news about Liberty Hotels Oludeniz (Asena Beach).

Saturday, 23 June 2012

Taste Of Fethiye.

We are proud to advise you that we are using Taste of Fethiye produce on the buffet at the Liberty Hotels Oludeniz (Hotel Asena Beach).We are currently involved with a project managed by The Travel Foundation in promoting local produce particularly locally grown fresh fruit and vegetables.One of the main aims of this project is to encourage hoteliers to buy more locally grown produce which of course in turn supports our local community.

The Taste of Fethiye project is a collaboration between the Travel Foundation and both TUİ (Thomson and First Choice) and Thomas Cook. Its aims are to promote local produce in the region, to assist small farmers in need by encouraging good farming practise and to encourage hotels to buy produce from these local farmers.

On the buffet every evening there is a selection of fresh local vegetables grown within the Fethiye region.

To support this project we will be holding a local food evening every two weeks on Saturdays to celebrate our Turkish cuisine and culture. Our chef will be using as many local produce as possible with regional recipes – recipes which you can take home and try yourself.

We have also invited some local people to sell some of their wares so you can have the opportunity to buy some local crafts and in turn help the community too.

We look forward to seeing you on every second Saturday.

We wish you healthy and beautiful holidays!
We invite you to follow us on our facebook page where we publish photo's , video's and news about Liberty Hotels Oludeniz (Asena Beach).