Modern Restaurant in Bodrum

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

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

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

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

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

Yahşi seafront chef-led beach-and-fine-dining room, Melisa Yördem, Paul Moisson-trained, daytime beach into evening restaurant.

A sourdough pizzeria with hand-crafted gin-tonic on homemade tonic, the village's alternative dinner

The Anthaven Japanese kitchen, the only sushi-and-wok room on the south side of the peninsula, two beats away from the Akyarlar harbour.

Chef Murat Deniz Temel and Kerem Tanel's 2025 Türkbükü opening, Aegean and Anatolian flavours with a sunset pier bar.