Güzelgün Steakhouse & Ocakbaşı

Güzelgün is the Adliye-Caddesi ocakbaşı that the Konacık residential tier uses as its everyday meat address: a butcher's counter at the front with a small dry-age cabinet, a copper-grill ocakbaşı bar running along the back, and a side-room with a wine and rakı list the visitor would not expect from the neon outside. The kitchen reads as Bodrum's working ocakbaşı register rather than the destination steakhouse one, Adana on bulgur pilavı, kuzu pirzola from a Balıkesir lamb supply, chicken şiş the family room orders without thinking, küşleme on the dry-aged card, and the room runs from breakfast through midnight, year-round, which is the Konacık marker. The crowd is the öğretmen, the marinadan mechanic and the chef-on-day-off who does not want the half-hour drive to the bays. Pricing sits below the marina-tier rooms by a margin the locals price into the routine.