Mekane ähnlich wie Maçakızı

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

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

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

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

The Yalıkavak marina's reference fish house — Aegean classics, ice-displayed catch, Michelin Guide listed

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

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

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

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

Paros's iconic Greek seafood house, transplanted to Caresse's private beach by Athenian chef Dimitrios Nikolis

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

The Knightsbridge izakaya's summer pier at the far end of Palmarina, robata and sashimi in the same register as London

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

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

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

The original Sait Yılmaz seafood room on Neyzen Tevfik; the Bodrum kitchen that built the Galataport and Yalıkavak branches

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

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