Paros's iconic Greek seafood house, transplanted to Caresse's private beach by Athenian chef Dimitrios Nikolis
Barbarossa arrived from Paros in 2021 as the first Greek seafood restaurant on the Turkish Aegean, and chef Dimitrios Nikolis, Mykonos's Alemagou, Santorini's Goulielmos, Athens's Ivy, runs it as a working argument for cross-Aegean kinship. Whole fish on the grill, taramasalata pounded to order, octopus charred over wood, a wine list weighted toward Greek small producers and Aegean Turkish bottles. The terrace runs onto the private beach. The Michelin Guide selection landed quickly. Among Caresse's rooms, this is the one to book.
Lunch outranks dinner here, the light, the swim before, the carafe of assyrtiko. Order the day's fish whole, grilled, with nothing more than lemon and oil.
At a Glance
View Type
Aegean Sea Partial, Marina View, Bodrum Castle View
View Quality
Good
Sunset
**** (4/5)
Quick answers about Barbarossa, reservations, hours, dress code, and price range.
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