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Chef Nilay Lale's Khai Hotel signature room on the Yahşi pier, modern Aegean meets Asian technique.

Aspat Anthaven seafood bistro, the southern-bay alternative to the harbour fish rooms, garlic shrimp and shrimp bruschetta on a Google 4.9.

The Anthaven Japanese kitchen, the only sushi-and-wok room on the south side of the peninsula, two beats away from the Akyarlar harbour.

Chef Murat Deniz Temel and Kerem Tanel's 2025 Türkbükü opening, Aegean and Anatolian flavours with a sunset pier bar.

A meyhane built into Sadun Boro's old Bodrum house, with kanun on the terrace and the castle in view

A small Adliye Sokak family kitchen, a meze tray and a chalkboard fish list, and a returning crowd that knows the names

Yahşi seafront chef-led beach-and-fine-dining room, Melisa Yördem, Paul Moisson-trained, daytime beach into evening restaurant.