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MICHELIN Guide modern kebab, the most ambitious kitchen in Bitez, kebab as fine-dining grammar.

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

Bülent and Nazmiye's mandarin-grove kahvaltı house above Gündoğan, the unexpanded village breakfast, on principle

Rita and Koko Fesçi's handmade-pasta room on Adliye Caddesi, the Bitez village pasta address since 2012.

Çökertme Caddesi steak-and-beach room since 2025, dry-age beef and lamb sourced from Afyon and Balıkesir producers.

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

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

A four-decare mandarin orchard in old Bitez where a young couple set the Aegean breakfast bar

A second-generation Bitez breakfast house tucked into the citrus gardens behind the bay