Lokale ähnlich wie Lika Bodrum

Allium Bodrum Resort's signature room, modern Aegean over the Çökertme cliff with the Greek-islands horizon.

MGallery Yalıkavak signature room, modern Aegean-Anatolian under Kemal Can Yurttaş, Gault&Millau Young Chef of the Year 2024.

Chef Ulaş Durmaz's North Aegean seafood room at Avantgarde Refined, MICHELIN Guide 2025 and Gault&Millau Modern Cuisine 2025.

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

Counter-led teppanyaki on the Türkbükü cove, the right answer for a serious Japanese dinner outside Yalıkavak.

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

MICHELIN Young Chef Award 2026, Duru Akgül's restored olive-oil mill on the Reşadiye Peninsula

Chef Horikoshi's Japanese kitchen inside Cape Bodrum, Vedat Milor's Bodrum sushi reference.

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

Modern-minimalist 52-room Türkbükü cove, quiet, food-forward, the not-Macakizi answer in the same bay.

Garden table overlooking Rabbit Island, Aegean meze and grilled meat, sunset choreography.

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

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

Yahşi seafront hotel restaurant, Tripadvisor #2 in Ortakent, Travelers' Choice, steak-and-meze on the sand with Friday-night live music.

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

Mandarin Oriental Paradise Bay's casual Turkish seafood room, fresh-catch counter, mezes and rakı above Blue Beach.

Melina Kırmacı's family-recipe Italian kitchen, set inside a mandarin and lemon orchard in inland Bitez.

The Yalıçiftlik fisherman's room, tables set directly in the shallows, the day's fish off the boat, the family Mustafa Bey runs to a fifteen-cover register.

Small rakı-balık room on Müskebi Caddesi, grilled octopus and prawn casserole as house signatures.

Yahşi's new-generation beach-restaurant room, bohemian-chic evening kitchen signed by chef Melisa Yördem.