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Bitez modern-Aegean kitchen, careful sourcing, calm room, the established middle of the bay.

The Cumhuriyet trattoria that has held the Michelin Bib Gourmand for Neapolitan pizza and seafood risotto since 2013

The Adana / Tarsus kebab institution's Gündoğan summer outpost, the cove's reliable meat night.

Year-round Mediterranean room in Bitez, minimalist, kitchen-first, the off-season anchor the bay needed.

Tilkicik Cove's original fish house, on its own jetty since 1993 and still family-run

Yalıkavak's original family fish kitchen, opened in the early 1980s and still on the same corner

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