Bodrum Makarnacı by Koko

Rita and Koko Fesçi moved from Istanbul to Bodrum in 2010 and built a small pasta operation on Bitez's Adliye Caddesi that has held the same address since 2012 through a fire in 2016 and a rebuild straight after. The kitchen makes its own pasta in-house — tagliatelle as the everyday cut, plus tortellini, lasagne, gluten-free options, and a list that runs from carbonara and bolognese to the Aegean-leaning local takes with artichoke and eggplant. The room is short on spectacle and long on consistency: tablecloths, an open kitchen, the Fesçi family on the floor most nights. The chapter holds it as the inland-Bitez pasta address that the Italian villa-club operations farther up the peninsula don't replace.