Lokale in Türkbükü

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

Italian dining room at Mandarin Oriental's Paradise Bay, Chef Fabio De Paolis, Haute Grandeur 2018 Best Mediterranean and Italian Cuisine in Europe.

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

Cennet Koyu sunset cocktail terrace, the bay's most decorated bar with Haute Grandeur cocktail-menu wins across three consecutive seasons.

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

Cennet Koyu daytime beach club, strict 10:00–19:00 calendar, international house and melodic-techno residencies.

Maçakızı's intimate eighteen-cover fine-dining counterpoint, by Aret Sahakyan, Turkish classics rewritten as memory and terroir

The Saint-Tropez and Paris Italian, now permanently at Mandarin Oriental Bodrum from summer 2026

The London-Vegas Cantonese house running its tenth global outpost on Cennet Bay

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

Zuma's sibling brand at Mandarin Oriental, robatayaki, sushi and Aegean cliff views, returning May 2026

The Mykonos institution's first international outpost, sunset ritual, beach house kitchen, real programme

The original Türkbükü beach hotel that defined Aegean restraint for two generations

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

Türkbükü pier institution since 1970, the bay's longest-running family-run fish house, candlelit dinner over the sea.

18-room Gölköy Bay seafront hotel and beach restaurant, Chef İsmail Ceylan's Mediterranean kitchen on a 150-year-old stone-house property.

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

Mandarin Oriental's all-day Turkish room, the resort's renowned breakfast service plus a season-driven Anatolian dinner card.

Chef Murat Deniz Temel and Kerem Tanel's 2025 Türkbükü opening, Aegean and Anatolian flavours with a sunset pier bar.

Cennet Koyu institutional-luxury beach, cabanas, low noise, the Mandarin standard on a private bay.

The quiet fifteen-room Türkbükü alternative, small cove, slow service, no DJ.

Small-plates and sushi room in Türkbükü, the modern street-food-meets-cocktail format the bay was missing.

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

The Yalıkavak breakfast institution's Türkbükü branch, with garden tables and its own jetty

Türkbükü's oldest fish house, on the iskele since 1997 and still in family hands

A fourteen-decare orchard kahvaltı house on the Göltürkbükü inland line, run on farm logic

No:81 Hotel's beach deck, a Türkbükü bay restaurant that turns into a proper night room

A small Türkbükü artisan bakery doing serious sourdough on a side street the second-homers have learned to find

Kuum Hotel's beach restaurant on the Türkbükü deck, sunset table, late-night dance floor

The Gümüşlük meze house's Türkbükü sister, on Liman Caddesi with thirty cold and hot starters

A long-running Türkbükü waterfront classic that runs serious seafood by night

An intimate Türkbükü beachfront kitchen with a small chef-led menu that turns over with the season

Türkbükü's Armenian-Aegean table, family-run and quietly precise

A long-running Türkbükü waterfront table reached by private boat from the iskele