Locali affini a Lokanta by Divan Bodrum

Mandarin Oriental Paradise Bay's casual Turkish seafood room, fresh-catch counter, mezes and rakı above Blue Beach.

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

Mandarin Oriental's all-day Turkish room, the resort's renowned breakfast service plus a season-driven Anatolian dinner card.

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

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

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

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

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

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

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

Allium Bodrum Resort's signature room, modern Aegean over the Çökertme cliff with the Greek-islands horizon.

Türkbükü's oldest fish house, on the iskele since 1997 and still in family hands

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

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

Gümüşlük's defining seafood house, where Istanbul tables run two seatings on August nights

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

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

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

18-room Gölköy Bay seafront hotel and beach restaurant, Chef İsmail Ceylan's Mediterranean kitchen on a 150-year-old stone-house property.