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

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

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

White Rabbit Family's Mediterrasian seafood room at Yalıkavak Marina, brand-chef Vladimir Mukhin's Türkiye outpost.

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

The most controlled, design-led beach club operation on the Yalıkavak side

METT Hotel beach club above Haremtan Cove, sundeck cabanas, grilled fish, occasional live-music nights.

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

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.

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

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

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

All-day Gümüşlük operation, small hotel, kitchen-led seafood, a wine list the cove was missing.

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

A smartly run, design-led beach club tucked between Yalıkavak and Gümüşlük

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

The Cipriani family's first Aegean room, on the Palmarina pier with the Harry's Bar carbonara intact