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

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

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

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.

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

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.

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

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

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