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

A sourdough pizzeria with hand-crafted gin-tonic on homemade tonic, the village's alternative dinner

Serhat Doğramacı's farm-to-table tasting room, Türkiye's newest Michelin star and a Green Star for sustainability

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

Mandarin Oriental's Japanese-Peruvian room, sushi, robata and sake on the resort's main beach, run by the IOKI Istanbul team