Plekken in Bodrum

The Cumhuriyet trattoria that has held the Michelin Bib Gourmand for Neapolitan pizza and seafood risotto since 2013

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

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

Sunset Hospitality's Yalıkavak Marina Hotel beach club, Mediterranean-Japanese kitchen with a sundeck programme.

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

Vasilchuk Brothers' Pan-Asian restaurant-and-show on the Yalıkavak Marina seafront, sister room of Birds Moscow.

Pomelan beach compound bundling beach club, brasserie, balıkçı and a jazz room under chef Cüneyt Kırsan.

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

Casa Dell'Arte's seaside Italian dining room — wood-fired fish, fresh pasta, art-hotel setting

A 24-room boutique on Omurca with a rooftop restaurant, two pools and the owners' own H&G organic wine

Susona Bodrum's beachfront day club — Aegean and Mediterranean small plates on Torba Bay, day-to-dusk DJ programming

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

HYDE Bodrum's beach club — Mediterranean and Japanese plates, daily DJ programming, adults-only

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

Erhan Usta's fish house on the Gümüşlük iskele since 1983, still the chef's name on the door

Konacık's MICHELIN-recommended esnaf lokantası since 1999, the tray-line everyone from the marina mechanic to İstanbullu second-home owners works through.

Naru and Dereköy Lokantası team's all-day bistro-bar on Adliye Caddesi, DJ programme on weekends.

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

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

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

Cennet Koyu sunset cocktail terrace — the bay's most decorated bar with Haute Grandeur cocktail-menu wins across three consecutive seasons.

Mehmet and Tülin Çuhadar's seafood room at Milta Marina; Bodrum's reference fish house since the early 2000s

Hilal Tayfun's Le Cordon Bleu kitchen above the village — brasserie, artisan bakery, French patisserie under one roof

Novikov Group's first Türkiye outpost at Yalıkavak Marina, Asian-Mediterranean seafood with the brand's display-case grammar.

Susona's sunset seafood and sushi bar with Tipsy Crab — golden-hour deck on Torba Bay, DJ programme

OPA's Yalıkavak Marina outpost, chef Tim Newton's shared-plate Greek room with a sunset music programme.

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

The Kızılağaç köy kahvaltısı address on the Yalıçiftlik road since 2015, with eggs from the garden coop and a kitchen run by the family that owns the land.

The 1987 family pansiyon on the Yalıçiftlik strand, with a sea-front dining room the chapter reads as Çiftlik's straight-line meze house.

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.

Susona's pool-side Italian-Japanese kitchen under Kaan Yıldırım — sashimi, hand-rolled pasta, golden-hour DJ sets

Bitez seafront kitchen next to the Yalı mosque, the bay's long-running all-day room.

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

Melina Kırmacı's family-recipe Italian kitchen, set inside a mandarin and lemon orchard in inland Bitez.

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

Konacık's culture-and-gastronomy compound — library, kitchen, garden and a 400-capacity outdoor stage running jazz, theatre and author nights.

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

The Asarlık franchise of the global Buddha-Bar Beach brand — pan-Asian-Mediterranean beach club inside Caresse Marriott.

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

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

Cennet Koyu daytime beach club — strict 10:00–19:00 calendar, international house and melodic-techno residencies.

Tilkicik Bay aperitivo room — Mediterranean wood-deck format that opened 2022 and immediately found its register.

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

Ruins Hotel rooftop — Sips Barcelona (World's 50 Best #3) partnership, the most credentialed cocktail program in the chapter.

Twenty-eight-year-old Yalıkavak beach village — capped capacity, bohemian-mature, the anti-marina antidote.

Bib Gourmand 2026 — Ümmühan Girgin's mandarin-garden meze house in the back lanes of Bitez

Bib Gourmand 2026 — a chic all-day meze room on D-Marin Göcek with the yachts in the foreground and the Reşadiye mountains behind

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

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

MICHELIN Young Chef Award 2026 — Duru Akgül's restored olive-oil mill on the Reşadiye Peninsula

Maçakızı's intimate eighteen-cover fine-dining counterpoint, by Aret Sahakyan — Turkish classics rewritten as memory and terroir

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

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

The London-Vegas Cantonese house running its tenth global outpost on Cennet Bay

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

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

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

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

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

The Mykonos institution's first international outpost — sunset ritual, beach house kitchen, real programme

A bougainvillea-shaded hilltop terrace that has been the Gümüşlük sunset for two decades

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

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

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