Locaties vergelijkbaar met Sake Wa

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

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

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

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

Aspat Anthaven seafood bistro, the southern-bay alternative to the harbour fish rooms, garlic shrimp and shrimp bruschetta on a Google 4.9.

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

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

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

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

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

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

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

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

Chef Horikoshi's Japanese kitchen inside Cape Bodrum, Vedat Milor's Bodrum sushi reference.

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

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

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

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

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

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