Locali affini a Malva

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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