Laura Bodrum
Yahşi
Yahşi's new-generation beach-restaurant room, bohemian-chic evening kitchen signed by chef Melisa Yördem.
Çökertme Caddesi steak-and-beach room since 2025, dry-age beef and lamb sourced from Afyon and Balıkesir producers.
Yirmibir opened on the Çökertme Caddesi seafront in 2025 as a meat-first operation built on the dry-age technique, with daily-sourced beef and lamb from Afyon and Balıkesir producers and a stone-oven pide line that keeps the table balanced across a long evening. The room runs the beach-by-day, restaurant-by-night choreography — sunbeds and umbrellas until 18:00, then the kitchen takes over the seafront for the dinner service. Breakfast is unusually serious for a steakhouse: regional Diyarbakır and Kars cheeses, the kind of serpme spread the bay's kahvaltı houses do, but on the sand. The chapter holds Yirmibir as the freshest serious-meat address in Bitez, sitting between the kebap operations inland and the seafood beach clubs farther down.
Dry-age dana ana hat; matbu menü yerine günün kesimini mutfaktan sorun. Diyarbakır-Kars kahvaltı sofrası başlı başına bir sebep. Şezlong ücretli 18:00'e kadar; akşam servisi 19:30'da başlıyor.
De un vistazo
Tipo de vistas
Aegean Sea Panoramic, Bay View
Calidad de las vistas
Exceptional
Atardecer
***** (5/5)
Respuestas rápidas sobre Yirmibir Bodrum: reservas, horario, código de vestimenta y rango de precios.
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