Mekane ähnlich wie Assaggio at Mandarin Oriental Bodrum

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

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

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

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

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

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

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

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

Çiğdem Seferoğlu's vegetable-led tasting room at the quiet Küdür Bay end of Yalıkavak

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

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

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

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

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

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

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

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

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

Gümüşlük's defining seafood house, where Istanbul tables run two seatings on August nights

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