Kurul Bitez

Kurul is the room that finally gave Bitez a kitchen serious enough to argue with the peninsula's heavier-named bays — a modern-kebab format that the MICHELIN Guide picked up in its first peninsula sweep, run with a careful eye on the cuts, the wood, the dough, and the cellar. The proposition reads simply: take the inland Anatolian kebab grammar and bring it to the same level of execution the peninsula's fish houses and beach clubs already operate at. The bay's regulars are Bitez second-house regular who has cycled Bağarası and Memedof and wants a dinner that doesn't have to be a fish night. Reservation pressure is moderate in season; the kitchen runs tight portions and the lighting is restaurant rather than seafront — the meal feels closer to Istanbul-Karaköy than to Bitez-shoreline, which is the point.