Locali affini a Kurul Bitez

Bitez modern-Aegean kitchen, careful sourcing, calm room, the established middle of the bay.

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

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.

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.

Birdcage 33 Hotel's terrace restaurant, karma mutfak (assorted cuisine) over Yalıkavak Bay.

Yahşi seafront fine-dining beach restaurant since 2014, Aegean steakhouse-and-seafood with Travelers' Choice and a clear view of Kos.

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

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.

A meyhane built into Sadun Boro's old Bodrum house, with kanun on the terrace and the castle in view

The Adana / Tarsus kebab institution's Gündoğan summer outpost, the cove's reliable meat night.

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

The Yalıçiftlik fisherman's room, tables set directly in the shallows, the day's fish off the boat, the family Mustafa Bey runs to a fifteen-cover register.