Plekken in Bodrum

MICHELIN Guide-listed boutique resort over Küdür Bay, 32 rooms, three restaurants, The Red Balloon and Hodan on the gastronomy side.

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

A hillside fine-dining room above the village, live music after sunset, world-cuisine card

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

The original Sait Yılmaz seafood room on Neyzen Tevfik; the Bodrum kitchen that built the Galataport and Yalıkavak branches

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

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

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

The Kumbahçe seafood room with a Michelin Green Star and one menu for the whole house each night

Osman Sezener's one-Michelin-star Aegean kitchen at The Bodrum EDITION, the peninsula's most serious tasting menu

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

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.

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

Yalıkavak Palmarina bistro that flips to a live-music room on Friday and Saturday, curated bookings, kitchen-anchored.

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

Mehmet Yalçınkaya's seafood room set inside the courtyard of the old Kocadon stone house

Türkbükü's Armenian-Aegean table, family-run and quietly precise

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