Turkey’s Aegean coast is famed for its low rise cubed buildings, bustling bazaars and brilliant beaches. Around an hour from Bodrum airport, Gumbet is a modern resort that manages to capture the essence of Turkey. Set into the hillside the Siesta Beach Apartments provide a fabulous view of the beautiful curving bay, removed from the hustle and bustle yet still within easy reach of all the action, these tranquil apartments are a perfect holiday retreat.

Recently refurbished, the self-catering Siesta Beach Apartments Gumbet Turkey have everything to make your holiday special. Surrounded by lush greenery and beautiful flowers, the whitewashed limestone complex is connected by a series of drawbridge-style walkways, adding a playful element to the structure. Spend lazy afternoons relaxing by the pool or take a stroll and explore the town, discovering all Gumbet has to offer. Sample the local cuisine in one of the many cafes and restaurants, or retire to Siesta Beach and ‘dine in’ with a view. Alternatively grab your ingredients from the local bazaar and head back to the apartments to prepare a Turkish feast in your own kitchenette.

Relax in the hotel’s two pools or soak up the rays on a pool side lounger as your kids play in their own dedicated area. Alternatively why not experience a Turkish bath on site and finish off with a massage and a round of table football. Don’t miss out on the weekly Turkish barbecue night in the Siesta Beach complex – it’s not to be missed! The centre of Gumbet really comes to life in the evenings; as twinkling lights fill the streets, allow the smells of every type of cuisine fill your senses and wait for the party to really get underway.

Around 3km from the town centre and on a local bus route is Bodrum Castle. Built on Zephyrion Island by the Knights of Rhodes in the 15th century, the structure took almost a century to build and is a must-see attraction. The Underwater Archaeological Museum inside the castle is a trip into the worlds of ancient mariners and medieval Knights who built the castle from stones that once were part of one of The Mausoleum of Halicarnasus.

If you fancy a thrill there are loads going on at the water’s edge. How about having a go on a Ringo, a huge rubber ring pulled along by power boat – just hold on! If you’ve exhausted the beach take a short trip to Aquapark Dedeman with loads of slides and a fantastic half pipe attraction only installed in 2006. For the less adventurous, there’s always the lazy river and wave pool to day dream the hours away in the Turkish sunshine.

The Siesta Beach Apartments Gumbet Turkey are an ideal location from which to shape you holiday, relax under a parasol, soak up the culture and catch a wave in the turquoise waters of the Aegean Sea.

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The term “Cocoa,” a corruption of “Cacao,” is almost universally used in
English-speaking countries to designate the seeds of the small tropical
tree known to botanists as THEOBROMA CACAO, from which a great variety
of preparations under the name of cocoa and chocolate for eating and
drinking are made. The name “Chocolatl” is nearly the same in most
European languages, and is taken from the Mexican name of the drink,
“Chocolate” or “Cacahuatl.” The Spaniards found chocolate in common use
among the Mexicans at the time of the invasion under Cortez in 1519, and
it was introduced into Spain immediately after. The Mexicans not only
used chocolate as a staple article of food, but they used the seeds of
the cacao tree as a medium of exchange.

No better evidence could be offered of the great advance which has been
made in recent years in the knowledge of dietetics than the remarkable
increase in the consumption of cocoa and chocolate in this country. The
amount retained for home consumption in 1860 was only 1,181,054
pounds–about 3-5 of an ounce for each inhabitant. The amount retained
for home consumption for the year ending Dec. 31, 1908, was 93,956,721
pounds–over 16 ounces for each inhabitant.

Although there was a marked increase in the consumption of tea and
coffee during the same period, the ratio of increase fell far below that
of cocoa. It is evident that the coming American is going to be less of
a tea and coffee drinker, and more of a cocoa and chocolate drinker.
This is the natural result of a better knowledge of the laws of health,
and of the food value of a beverage which nourishes the body while it
also stimulates the brain.

Baron von Liebig, one of the best-known writers on dietetics, says:

“It is a perfect food, as wholesome as delicious, a beneficient restorer
of exhausted power; but its quality must be good and it must be
carefully prepared. It is highly nourishing and easily digested, and is
fitted to repair wasted strength, preserve health, and prolong life. It
agrees with dry temperaments and convalescents; with mothers who nurse
their children; with those whose occupations oblige them to undergo
severe mental strains; with public speakers, and with all those who give
to work a portion of the time needed for sleep. It soothes both stomach
and brain, and for this reason, as well as for others, it is the best
friend of those engaged in literary pursuits.”

M. Brillat-Savarin, in his entertaining and valuable work, _Physiologie
du Goût_, says: “Chocolate came over the mountains [from Spain to
France] with Anne of Austria, daughter of Philip III and queen of Louis
XIII. The Spanish monks also spread the knowledge of it by the presents
they made to their brothers in France. It is well known that Linnæus
called the fruit of the cocoa tree _theobroma_, ‘food for the gods.’ The
cause of this emphatic qualification has been sought, and attributed by
some to the fact that he was extravagantly fond of chocolate; by others
to his desire to please his confessor; and by others to his gallantry, a
queen having first introduced it into France.

“The Spanish ladies of the New World, it is said, carried their love for
chocolate to such a degree that, not content with partaking of it
several times a day, they had it sometimes carried after them to church.
This favoring of the senses often drew upon them the censures of the
bishop; but the Reverend Father Escobar, whose metaphysics were as
subtle as his morality was accommodating, declared, formally, that a
fast was not broken by chocolate prepared with water; thus wire-drawing,
in favor of his penitents, the ancient adage, ‘_Liquidum non frangit
jejunium._’

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