Locali affini a Sakhalin Bodrum

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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