Στέκια in Bodrum

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.

Sunset Hospitality's Yalıkavak Marina Hotel beach club, Mediterranean-Japanese kitchen with a sundeck programme.

MICHELIN Guide-listed boutique resort over Küdür Bay, 32 rooms, three restaurants, The Red Balloon and Hodan on the gastronomy side.

Vasilchuk Brothers' Pan-Asian restaurant-and-show on the Yalıkavak Marina seafront, sister room of Birds Moscow.

Casa Dell'Arte's seaside Italian dining room, wood-fired fish, fresh pasta, art-hotel setting

A hillside fine-dining room above the village, live music after sunset, world-cuisine card

Chef Uğur Filiz's open-fire fish room with the panoramic seat and the underwater lights at the tables

Yahşi's new-generation beach-restaurant room, bohemian-chic evening kitchen signed by chef Melisa Yördem.

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.

Novikov Group's first Türkiye outpost at Yalıkavak Marina, Asian-Mediterranean seafood with the brand's display-case grammar.

OPA's Yalıkavak Marina outpost, chef Tim Newton's shared-plate Greek room with a sunset music programme.

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.

Çökertme Caddesi steak-and-beach room since 2025, dry-age beef and lamb sourced from Afyon and Balıkesir producers.

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

The Asarlık franchise of the global Buddha-Bar Beach brand, pan-Asian-Mediterranean beach club inside Caresse Marriott.

MICHELIN Guide modern kebab, the most ambitious kitchen in Bitez, kebab as fine-dining grammar.

Ruins Hotel rooftop, Sips Barcelona (World's 50 Best #3) partnership, the most credentialed cocktail program in the chapter.

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

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

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

Susona's Michelin Guide-listed dining room, Gürkan Tümsek's micro-local Aegean kitchen, zero-waste, vegetable-forward

Michelin-starred Italian by Alfredo Russo at Maxx Royal, homemade pasta and restraint, in the resort's most serious room

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

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