Lokale ähnlich wie Rokka Beach & Restaurant

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

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

Lucca Bebek's evening Türkbükü dinner room on Cennet Koyu, fire-baked pizzas, wood-grilled seafood and an award-winning bar.

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

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

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

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

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

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

A third-generation Akyarlar fish house since 1978, on a wooded cape fifteen metres above the strait to Kos

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

The Marmara's hilltop terrace, Hakan Süve's Mediterranean kitchen, Michelin Guide listed, four İncili pearls, and the city's best castle view

Gault&Millau Türkiye Best Seafood 2024-2025-2026, the Istanbul fish house's chef-driven summer outpost on Sess Türkbükü pier.

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

The Gündoğan iskele fish anchor, Mustafa's family, the day's catch, the cove's quiet evening.

Gündoğan fish-and-meze room, the cove's second iskele address, smaller and lower-pressure than the anchor.

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.

Divan Bodrum Palmira's signature dinner room on Göltürkbükü, Executive Chef Adnan Öztürk's Aegean kitchen with a zero-waste programme.

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.