Venues similar to Lucca by the Sea

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

Mandarin Oriental's Japanese-Peruvian room, sushi, robata and sake on the resort's main beach, run by the IOKI Istanbul team

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

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

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

Joey Ghazal's Dubai-born brasserie lands on a hilltop above Maxx Royal, raw bar, prime steak and a 360° view of the Aegean

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

Cennet Koyu daytime beach club, strict 10:00–19:00 calendar, international house and melodic-techno residencies.

Divan Bodrum Palmira's signature dinner room on Göltürkbükü, Executive Chef Adnan Öztürk's Aegean kitchen with a zero-waste programme.

Çökertme Caddesi steak-and-beach room since 2025, dry-age beef and lamb sourced from Afyon and Balıkesir producers.

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

White Rabbit Family's Mediterrasian seafood room at Yalıkavak Marina, brand-chef Vladimir Mukhin's Türkiye outpost.

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

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

MGallery Yalıkavak signature room, modern Aegean-Anatolian under Kemal Can Yurttaş, Gault&Millau Young Chef of the Year 2024.

The Anthaven Japanese kitchen, the only sushi-and-wok room on the south side of the peninsula, two beats away from the Akyarlar harbour.

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

Chef Ulaş Durmaz's North Aegean seafood room at Avantgarde Refined, MICHELIN Guide 2025 and Gault&Millau Modern Cuisine 2025.