Locali affini a Piri Piri Pizza

A direct-on-the-water Gümüşlük fish room with the boats and Rabbit Island a metre from the table

Yalıkavak's original family fish kitchen, opened in the early 1980s and still on the same corner

A restored nineteenth-century olive-oil mill in Ortakent, run as a wine and coffee house with a working press

The first table on the Gümüşlük iskele since 1962, still run by the family

A quieter alternative on the Gümüşlük iskele, run by a fishing family

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

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

A Gümüşlük classic since 1990, fish-grill room on the Yalı Mevkii with the same logic three decades on

A 1991-opened fish room on the iskele, navy-blue tables, white walls, the same family on the floor

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

An understated Bitez seafront fish house that runs to the proper meyhane register

A long-running fish house at the western Bodrum harbour, with a serious raki sofrası

Tilkicik Cove's original fish house, on its own jetty since 1993 and still family-run

The Gümüşlük meze house's Türkbükü sister, on Liman Caddesi with thirty cold and hot starters

A meyhane built into Sadun Boro's old Bodrum house, with kanun on the terrace and the castle in view

Torba's classic family fish house, on the Kilise bay since 1987 and open through the off-season

Bodrum's only real Spanish house, Neco's San Sebastián tapas on a 300-year-old stone street

Bitez modern-Aegean kitchen, careful sourcing, calm room, the established middle of the bay.

A small Adliye Sokak family kitchen, a meze tray and a chalkboard fish list, and a returning crowd that knows the names

Akyarlar harbour boutique-hotel kitchen on Liman Caddesi, Cretan-paste mussel rice and grilled fish at the village register, with rooms upstairs.