Locali 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.

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.

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

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

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

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

Beach-restaurant opened in Küçükbük by Danış Ulaş in 2021; Mediterranean cooking and a natural cove.

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

Aspat Anthaven seafood bistro, the southern-bay alternative to the harbour fish rooms, garlic shrimp and shrimp bruschetta on a Google 4.9.

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

One of Gümüşlük's oldest tables, 160 seats with a direct sightline to Tavşan Adası and the sunset

Yahşi seafront fine-dining beach restaurant since 2014, Aegean steakhouse-and-seafood with Travelers' Choice and a clear view of Kos.

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