Seafood Restaurant in Bodrum

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

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

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

Mehmet and Tülin Çuhadar's seafood room at Milta Marina; Bodrum's reference fish house since the early 2000s

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

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

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.

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

A small Adliye Sokak family kitchen, a meze tray and a chalkboard fish list, and a returning crowd that knows the names

Aspat Anthaven seafood bistro, the southern-bay alternative to the harbour fish rooms, garlic shrimp and shrimp bruschetta on a Google 4.9.

Bodrum's reference for Belgian-style pot mussels, opposite the Gündoğan harbour.

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