Locali affini a Cliff Bodrum

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

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

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

Modern-minimalist 52-room Türkbükü cove, quiet, food-forward, the not-Macakizi answer in the same bay.

Chef Nilay Lale's Khai Hotel signature room on the Yahşi pier, modern Aegean meets Asian technique.

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

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

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

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

All-day Gümüşlük operation, small hotel, kitchen-led seafood, a wine list the cove was missing.

A smartly run, design-led beach club tucked between Yalıkavak and Gümüşlük

The old D-Marin Bodrum members' room, open to non-members for lunch on the western harbour

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

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

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