Venues similar to Opaque by the Sea

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

Chef Horikoshi's Japanese kitchen inside Cape Bodrum, Vedat Milor's Bodrum sushi reference.

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

Counter-led teppanyaki on the Türkbükü cove, the right answer for a serious Japanese dinner outside Yalıkavak.

The Anthaven Japanese kitchen, the only sushi-and-wok room on the south side of the peninsula, two beats away from the Akyarlar harbour.

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

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

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

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

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

Çökertme Caddesi steak-and-beach room since 2025, dry-age beef and lamb sourced from Afyon and Balıkesir producers.

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

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

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

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

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

Yahşi seafront chef-led beach-and-fine-dining room, Melisa Yördem, Paul Moisson-trained, daytime beach into evening restaurant.

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

Chef Uğur Filiz's open-fire fish room with the panoramic seat and the underwater lights at the tables

Birdcage 33 Hotel's terrace restaurant, karma mutfak (assorted cuisine) over Yalıkavak Bay.