Venues similar to Kurochan by IOKI

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

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

The Marmara's hilltop terrace, Hakan Süve's Mediterranean kitchen, Michelin Guide listed, four İncili pearls, and the city's best castle view

Zuma's sibling brand at Mandarin Oriental, robatayaki, sushi and Aegean cliff views, returning May 2026

The London-Vegas Cantonese house running its tenth global outpost on Cennet Bay

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

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

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

Paris's caviar institution opens its first-ever resort outpost on the Aegean, Russian-French repertoire, a tin and a spoon

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

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

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

Serhat Doğramacı's farm-to-table tasting room, Türkiye's newest Michelin star and a Green Star for sustainability

Çiğdem Seferoğlu's vegetable-led tasting room at the quiet Küdür Bay end of Yalıkavak

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

The original Türkbükü beach hotel that defined Aegean restraint for two generations

A long-running Türkbükü waterfront classic that runs serious seafood by night

Wolfgang Puck's Aegean outpost, the smoked salmon pizza and California-Italian playbook, recalibrated for Bodrum

Mehmet Akdağ's Anatolian cooking and open-fire techniques