Locaties vergelijkbaar met Cliff Bodrum

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

Mandarin Oriental Paradise Bay's casual Turkish seafood room — fresh-catch counter, mezes and rakı above Blue Beach.

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

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

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

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

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.

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

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

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

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

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

Cennet Koyu institutional-luxury beach — cabanas, low noise, the Mandarin standard on a private bay.

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

Divan Bodrum Palmira's signature dinner room on Göltürkbükü — Executive Chef Adnan Öztürk's Aegean kitchen with a zero-waste programme.

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

The old D-Marin Bodrum members' room, open to non-members for lunch on the western harbour

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

The Cipriani family's first Aegean room, on the Palmarina pier with the Harry's Bar carbonara intact