Locali affini a Maçakızı

A long-running Türkbükü waterfront classic that runs serious seafood by night

The most controlled, design-led beach club operation on the Yalıkavak side

The Yalıkavak marina's reference fish house, Aegean classics, ice-displayed catch, Michelin Guide listed

Türkbükü's oldest fish house, on the iskele since 1997 and still in family hands

The London-Vegas Cantonese house running its tenth global outpost on Cennet Bay

Gümüşlük's defining seafood house, where Istanbul tables run two seatings on August nights

The Saint-Tropez and Paris Italian, now permanently at Mandarin Oriental Bodrum from summer 2026

Gault&Millau Türkiye Best Seafood 2024-2025-2026, the Istanbul fish house's chef-driven summer outpost on Sess Türkbükü pier.

Türkbükü's Armenian-Aegean table, family-run and quietly precise

Paros's iconic Greek seafood house, transplanted to Caresse's private beach by Athenian chef Dimitrios Nikolis

The Knightsbridge izakaya's summer pier at the far end of Palmarina, robata and sashimi in the same register as London

Zuma's sibling brand at Mandarin Oriental, robatayaki, sushi and Aegean cliff views, returning May 2026

Mandarin Oriental's Japanese-Peruvian room, sushi, robata and sake on the resort's main beach, run by the IOKI Istanbul team

Cennet Koyu institutional-luxury beach, cabanas, low noise, the Mandarin standard on a private bay.

The original Sait Yılmaz seafood room on Neyzen Tevfik; the Bodrum kitchen that built the Galataport and Yalıkavak branches

Divan Bodrum Palmira's signature dinner room on Göltürkbükü, Executive Chef Adnan Öztürk's Aegean kitchen with a zero-waste programme.

The Marmara's hilltop terrace, Hakan Süve's Mediterranean kitchen, Michelin Guide listed, four İncili pearls, and the city's best castle view

Çiğdem Seferoğlu's vegetable-led tasting room at the quiet Küdür Bay end of Yalıkavak

Casa Dell'Arte's seaside Italian dining room, wood-fired fish, fresh pasta, art-hotel setting