Güzelgün Steakhouse & Ocakbaşı

Güzelgün is the Adliye-Caddesi ocakbaşı that the Konacık residential tier uses as its everyday meat address: a butcher's counter at the front with a small dry-age cabinet, a copper-grill ocakbaşı bar running along the back, and a side-room with a wine and rakı list the visitor would not expect from the neon outside. The kitchen reads as Bodrum's working ocakbaşı register rather than the destination steakhouse one — Adana on bulgur pilavı, kuzu pirzola from a Balıkesir lamb supply, chicken şiş the family room orders without thinking, küşleme on the dry-aged card — and the room runs from breakfast through midnight, year-round, which is the Konacık marker. The crowd is the öğretmen, the marinadan mechanic and the chef-on-day-off who does not want the half-hour drive to the bays. Pricing sits below the marina-tier rooms by a margin the locals price into the routine.