Lugares in Bodrum

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

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

Sunset Hospitality's Yalıkavak Marina Hotel beach club, Mediterranean-Japanese kitchen with a sundeck programme.

MICHELIN Guide-listed boutique resort over Küdür Bay, 32 rooms, three restaurants, The Red Balloon and Hodan on the gastronomy side.

Vasilchuk Brothers' Pan-Asian restaurant-and-show on the Yalıkavak Marina seafront, sister room of Birds Moscow.

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

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

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

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

Cennet Koyu sunset cocktail terrace — the bay's most decorated bar with Haute Grandeur cocktail-menu wins across three consecutive seasons.

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

OPA's Yalıkavak Marina outpost, chef Tim Newton's shared-plate Greek room with a sunset music programme.

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

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

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

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

The Asarlık franchise of the global Buddha-Bar Beach brand — pan-Asian-Mediterranean beach club inside Caresse Marriott.

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

Ruins Hotel rooftop — Sips Barcelona (World's 50 Best #3) partnership, the most credentialed cocktail program in the chapter.

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

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

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

The Saint-Tropez and Paris Italian, now permanently at Mandarin Oriental Bodrum from summer 2026

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

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

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

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

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

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

The Mykonos institution's first international outpost — sunset ritual, beach house kitchen, real programme

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

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

D-Ream Group's Yalıkavak Marina nightclub-restaurant, tropical-modern room running Asian and South American fusion.

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

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

Palmarina pontoon import of the New York / Saint-Tropez French-Mediterranean room — rosé and table-side theatre.

Cennet Koyu institutional-luxury beach — cabanas, low noise, the Mandarin standard on a private bay.

METT Hotel beach club above Haremtan Cove — sundeck cabanas, grilled fish, occasional live-music nights.

Haremtan hillside above Bodrum-merkez — MICHELIN-listed kitchen with a sunset cocktail program that runs its own shift.

Counter-led teppanyaki on the Türkbükü cove — the right answer for a serious Japanese dinner outside Yalıkavak.

Yalıkavak Palmarina bistro that flips to a live-music room on Friday and Saturday — curated bookings, kitchen-anchored.

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

The Cipriani family's first Aegean room, on the Palmarina pier with the Harry's Bar carbonara intact

EDITION's new Anatolian room — third-generation 7Mehmet's Mehmet Akdağ brings six hundred years of Antalya's repertoire to Yalıkavak

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

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

The Yalıkavak marina's reference fish house — Aegean classics, ice-displayed catch, Michelin Guide listed

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

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

EDITION's upper-deck Italian, run by Pesaro's Michelin-starred Stefano Ciotti — Italian comfort food taken seriously

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

Palmarina's pan-Asian sushi bar that turns into a 600-cap dance floor after midnight

The Knightsbridge izakaya's summer pier at the far end of Palmarina, robata and sashimi in the same register as London

A long-running Türkbükü waterfront table reached by private boat from the iskele