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

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

Wolfgang Puck's Aegean outpost — the smoked salmon pizza and California-Italian playbook, recalibrated for Bodrum

Susona Bodrum's beachfront day club — Aegean and Mediterranean small plates on Torba Bay, day-to-dusk DJ programming

Susona's sunset seafood and sushi bar with Tipsy Crab — golden-hour deck on Torba Bay, DJ programme

HYDE Bodrum's beach club — Mediterranean and Japanese plates, daily DJ programming, adults-only

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

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

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

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

Susona's pool-side Italian-Japanese kitchen under Kaan Yıldırım — sashimi, hand-rolled pasta, golden-hour DJ sets

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

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

The Kumbahçe seafood room with a Michelin Green Star and one menu for the whole house each night

Mehmet Yalçınkaya's seafood room set inside the courtyard of the old Kocadon stone house

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

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

EDITION's upper-deck Italian, run by Pesaro's Michelin-starred Stefano Ciotti — Italian comfort food taken seriously