Στέκια in Ortakent

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

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

Long-standing rakı and fish house on Yahşi shore, catch of the day on ice, large dining room.

Cafer Karakaya's fish counter and beachfront room on the Yahşi shore, TripAdvisor Travellers' Choice 2025.

Blue Flag beach and restaurant on Yahşi cove, stone-oven pizzas and a boutique room with a generous garden.

Small rakı-balık room on Müskebi Caddesi, grilled octopus and prawn casserole as house signatures.

Long-running rakı-balık and beach room on the Ortakent-Yahşi waterfront, open from eight in the morning to midnight.

Yahşi-side display-on-ice fish counter — value, freshness, the working version of the Ortakent harbour template.

Yahşi-side Aegean kitchen — the meze counter the producer-market crowd circles back to for dinner.

The peninsula's only lokum atelier — Bodrum mandalina and satsuma turned into a confection that travels

A Gürece atelier making cow-and-goat-milk dondurma with real salep and nothing else — three tables out front

The Saturday seed-association producer market — heirloom Aegean vegetables, raw honey, ev reçeli, straight from the grower

A restored stone-house art village on the Yakaköy ridge — galleries, ateliers, an Ottoman ethnographic room and a film bar

The mother-and-son Aegean fish house that has held the Yahşi-Ortakent waterfront since the marina was built

A restored nineteenth-century olive-oil mill in Ortakent, run as a wine and coffee house with a working press

An inland Yahşi farm-table breakfast — own-garden vegetables, cured house charcuterie, Sunday-morning ritual