Yirmibir Bodrum

Yirmibir opened on the Çökertme Caddesi seafront in 2025 as a meat-first operation built on the dry-age technique, with daily-sourced beef and lamb from Afyon and Balıkesir producers and a stone-oven pide line that keeps the table balanced across a long evening. The room runs the beach-by-day, restaurant-by-night choreography — sunbeds and umbrellas until 18:00, then the kitchen takes over the seafront for the dinner service. Breakfast is unusually serious for a steakhouse: regional Diyarbakır and Kars cheeses, the kind of serpme spread the bay's kahvaltı houses do, but on the sand. The chapter holds Yirmibir as the freshest serious-meat address in Bitez, sitting between the kebap operations inland and the seafood beach clubs farther down.