Bağarası
Bitez
Bib Gourmand 2026, Ümmühan Girgin's mandarin-garden meze house in the back lanes of Bitez
20 places to explore
Venues similar to Beynel Bitez
Bitez
Bib Gourmand 2026, Ümmühan Girgin's mandarin-garden meze house in the back lanes of Bitez
An 18th-century-Ottoman meyhane on Cumhuriyet Caddesi with a terrace over the bay, Bib Gourmand 2026
Bitez
Melina Kırmacı's family-recipe Italian kitchen, set inside a mandarin and lemon orchard in inland Bitez.
Datça (Reşadiye Peninsula)
MICHELIN Young Chef Award 2026, Duru Akgül's restored olive-oil mill on the Reşadiye Peninsula
Bodrum
A small Adliye Sokak family kitchen, a meze tray and a chalkboard fish list, and a returning crowd that knows the names
A Roman chef's intimate trattoria in Kumbahçe, pasta alla genovese and a roof terrace over Bodrum bay
Bitez
A Bitez garden meyhane, owner-run with a daily meze table under citrus trees
Dereköy
Chef Zişan Altınçaba's seasonal garden lokanta in the Dereköy hills
Bodrum
Mehmet Yalçınkaya's seafood room set inside the courtyard of the old Kocadon stone house
Bitez
MICHELIN Guide modern kebab, the most ambitious kitchen in Bitez, kebab as fine-dining grammar.
Bitez
Köşebaşı's Bitez branch since 2022, year-round Adana-Tarsus kebap programme with a real garden.
Gümüşlük
Tolgar Mireli's veg-led Aegean kitchen dissolving into a Gümüşlük hillside garden
Müskebi
A candlelit garden dinner up in Müskebi, well off the marina strip
Gümüşlük
A bougainvillea-shaded hilltop terrace that has been the Gümüşlük sunset for two decades
Gümüşlük
The first table on the Gümüşlük iskele since 1962, still run by the family
Yalıkavak
Garden-style Aegean cooking in an old village house behind the marina
Bodrum
A long-running fish house at the western Bodrum harbour, with a serious raki sofrası
Yalıkavak
Tilkicik Cove's original fish house, on its own jetty since 1993 and still family-run
Yalıkavak
Yalıkavak's original family fish kitchen, opened in the early 1980s and still on the same corner
Türkbükü
An intimate Türkbükü beachfront kitchen with a small chef-led menu that turns over with the season
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