Venues similar to Natsu Teppanyaki & Sushi Bar

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

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

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

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

MICHELIN Guide modern kebab — the most ambitious kitchen in Bitez, kebab as fine-dining grammar.

Birdcage 33 Hotel's terrace restaurant, karma mutfak (assorted cuisine) over Yalıkavak Bay.

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

Allium Bodrum Resort's signature room, modern Aegean over the Çökertme cliff with the Greek-islands horizon.

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

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

Modern-minimalist 52-room Türkbükü cove — quiet, food-forward, the not-Macakizi answer in the same bay.

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

Osman Sezener's one-Michelin-star Aegean kitchen at The Bodrum EDITION, the peninsula's most serious tasting menu

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

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

Italian dining room at Mandarin Oriental's Paradise Bay — Chef Fabio De Paolis, Haute Grandeur 2018 Best Mediterranean and Italian Cuisine in Europe.

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.

A hillside fine-dining room above the village, live music after sunset, world-cuisine card