Locaties vergelijkbaar met Hakkasan Bodrum

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

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

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

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

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

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

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

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

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

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

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

The Yalıkavak marina's reference fish house, Aegean classics, ice-displayed catch, Michelin Guide listed

Michelin-starred Italian by Alfredo Russo at Maxx Royal, homemade pasta and restraint, in the resort's most serious room

Paris's caviar institution opens its first-ever resort outpost on the Aegean, Russian-French repertoire, a tin and a spoon

The Marmara's hilltop terrace, Hakan Süve's Mediterranean kitchen, Michelin Guide listed, four İncili pearls, and the city's best castle view

EDITION's upper-deck Italian, run by Pesaro's Michelin-starred Stefano Ciotti, Italian comfort food taken seriously

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