Restaurant in Bodrum, Turkey
Michelin-starred Aegean cooking. Book early.
Kitchen by Osman Sezener holds a Michelin star (2024) and operates as the signature dinner restaurant of The Bodrum Edition in Yalıkavak. The kitchen is rooted in regional Aegean produce, with precise cooking and a bay-facing room that justifies the booking effort. At ₺₺ pricing for a Michelin-starred experience, it sits at the best value point in Bodrum's upper dining tier. Book well in advance — this fills fast.
Kitchen by Osman Sezener holds a Michelin star (2024) and sits inside The Bodrum Edition in Yalıkavak. It opens at 7 PM and closes at midnight, seven days a week — dinner-only, no exceptions. Booking is hard, the setting is the resort's signature dining experience, and the kitchen's approach to regional Turkish produce is precise enough to justify the trip from anywhere on the peninsula. If you are eating in Bodrum and care about food quality, this belongs at the leading of your list ahead of most alternatives at the same price tier.
The room is housed within The Bodrum Edition, and the physical space does a lot of the work. The layout opens toward the bay, giving unobstructed views over the resort and water that shift as the evening progresses. It is not a cramped hotel restaurant with a panoramic window , the architecture is designed around the outlook, so the spatial experience feels proportionate to the price. Tables are spaced generously, the lighting is warm without being theatrical, and the overall register is contemporary without the stiffness that affects some resort hotel dining rooms. For a food-focused traveller, the space is a genuine asset rather than a distraction. If you are comparing it to [Maçakızı](https://www.joinpearl.co/restaurants/maakz-bodrum-restaurant), the settings operate at similar levels of ambition but with different personalities: Maçakızı leans into the seaside-club aesthetic, while Kitchen by Osman Sezener is quieter and more focused on the plate.
The Michelin inspectors' notes are specific enough to be useful here. The kitchen centres Aegean and regional Turkish produce, keeps the cooking relatively direct, and avoids over-complicating dishes. The fried sea bass comes with a beurre blanc-style sauce enriched with oyster sauce and herb-infused oil , technically a European framework applied to local fish. Herbs come from the gardens surrounding the restaurant, and the kitchen uses them with enough confidence that the salsa verde accompanying the octopus (cooked in a charcoal oven) was cited explicitly in the Michelin evaluation. Sourdough bread is served, and it matters here because the sauces are worth pursuing to the last drop. The à la carte format gives you genuine choice rather than locking you into a fixed menu, which is useful if your table has varied appetites. For anyone researching what to order: the seafood is the safe anchor , the provenance is as direct as it gets in a coastal Aegean kitchen , but the herb-driven preparations are where the kitchen's identity is clearest. For context on how this approach sits within Turkey's broader Michelin-starred dining picture, [Turk Fatih Tutak in Istanbul](https://www.joinpearl.co/restaurants/turk-fatih-tutak-istanbul-restaurant) is the most technically ambitious reference point in the country; Kitchen by Osman Sezener is less formally structured but more connected to its specific geography.
This is a hotel restaurant with a bay view, an à la carte format designed around the physical experience of the room, and sauces that require the bread served with them to make full sense. The food does not travel well as a concept. The fried sea bass, the herb oils, the beurre blanc-enriched preparations , these are dishes built for immediate consumption in context. There is no evidence of delivery or takeout infrastructure, and the Michelin-starred format actively works against off-premise dining. If you are considering Kitchen by Osman Sezener as a delivery or takeout option, redirect that thinking: the value here is entirely tied to sitting in the room with a view of the bay at night. The cooking is not the kind that holds in a container. If convenience is the priority, [Arka Ristorante Pizzeria](https://www.joinpearl.co/restaurants/arka-ristorante-pizzeria) or local Yalıkavak options are better suited to casual, off-premise eating.
Booking difficulty is rated hard. This is a Michelin-starred dinner-only restaurant inside one of Bodrum's most prominent resort hotels during a summer season that draws an international crowd. Book as far in advance as possible , the Yalıkavak summer calendar (July and August especially) fills tables weeks out. The price range is listed at ₺₺, which places it in the mid-tier on Turkish lira pricing, though the Michelin-starred context and The Bodrum Edition setting mean this is at the upper end of that band in real terms for a full dinner with wine. There is no phone or website listed in our data, so approach via The Bodrum Edition's reservations channel directly. Hours are consistent: 7 PM to midnight every night of the week. For broader planning context, see [our full Bodrum restaurants guide](https://www.joinpearl.co/restaurants/bodrum), [our full Bodrum hotels guide](https://www.joinpearl.co/hotels/bodrum), and [our full Bodrum bars guide](https://www.joinpearl.co/bars/bodrum).
For travellers exploring the wider Aegean dining circuit, [Narımor in Izmir](https://www.joinpearl.co/restaurants/narmor-izmir-restaurant), [Ahãma in Göcek](https://www.joinpearl.co/restaurants/ahma-gocek-restaurant), and [7 Mehmet in Antalya](https://www.joinpearl.co/restaurants/7-mehmet-antalya-restaurant) provide useful regional comparisons. For additional Bodrum context, [Loft Elia](https://www.joinpearl.co/restaurants/loft-elia-bodrum-restaurant), [Malva](https://www.joinpearl.co/restaurants/malva-bodrum-restaurant), [Sia Eli](https://www.joinpearl.co/restaurants/sia-eli-bodrum-restaurant), and [The Red Balloon Yalıkavak](https://www.joinpearl.co/restaurants/the-red-balloon-yalkavak-bodrum-restaurant) cover different price points and styles across the peninsula. If you are also planning winery visits or evening activities, [our full Bodrum wineries guide](https://www.joinpearl.co/wineries/bodrum) and [our full Bodrum experiences guide](https://www.joinpearl.co/experiences/bodrum) are worth checking. For a global reference on where Kitchen by Osman Sezener sits in the modern cuisine spectrum, [Frantzén in Stockholm](https://www.joinpearl.co/restaurants/frantzn-stockholm-restaurant) and [FZN by Björn Frantzén in Dubai](https://www.joinpearl.co/restaurants/fzn-by-bjrn-frantzn-dubai-restaurant) represent the format at its most technically demanding end. Kitchen by Osman Sezener operates with more informality and regional specificity, which is a reasonable trade for a summer evening in Yalıkavak. Also worth noting: [Agora Pansiyon in Milas](https://www.joinpearl.co/restaurants/agora-pansiyon-milas-restaurant) and [Aravan Evi in Ürgüp](https://www.joinpearl.co/restaurants/aravan-evi-rgp-restaurant) are useful comparators for regionally-rooted Turkish cooking at a different price point and register.
Quick reference: Dinner only, 7 PM–midnight daily, Yalıkavak (The Bodrum Edition), ₺₺, Michelin 1 Star (2024), Google 4.5/5 (124 reviews), hard to book , reserve well in advance through the hotel.
There is no published dietary restriction policy in our data. The kitchen works with a broad à la carte format and fresh regional produce, which typically gives a kitchen flexibility , but given the Michelin-starred context and the importance of specific preparations (the herb sauces, the sea bass, the charcoal-oven octopus), it is worth communicating any restrictions clearly at the time of booking rather than on arrival. Contact via The Bodrum Edition's reservations team before you go.
Yes, at ₺₺ pricing and with an à la carte format, solo dining is viable here , you are not locked into a long tasting menu commitment. The setting inside The Bodrum Edition is relaxed enough that a single diner does not feel conspicuous. If solo dining with a view is the goal, this compares favourably to [İki Sandal](https://www.joinpearl.co/restaurants/iki-sandal) or [Beynel](https://www.joinpearl.co/restaurants/beynel) for overall experience quality. Book in advance regardless of party size.
No bar seating information is available in our data. Given this is a hotel restaurant rather than a standalone venue, bar-side dining is not a format you should rely on. Plan for a reserved table and book through The Bodrum Edition directly. If bar-oriented dining is what you want in Bodrum, check [our full Bodrum bars guide](https://www.joinpearl.co/bars/bodrum) for alternatives.
There is no lunch service. The restaurant opens at 7 PM every day and closes at midnight , dinner only. If you want the bay view in daylight, this is not the venue for it. For afternoon or lunch options across the peninsula, see [our full Bodrum restaurants guide](https://www.joinpearl.co/restaurants/bodrum). For dinner, arrive early in the service to get the most from the setting as the sun goes down over the bay.
Lead with the seafood: the fried sea bass with its beurre blanc-style and oyster sauce preparation was specifically cited in the Michelin evaluation and is the clearest expression of what the kitchen does well. The charcoal oven octopus with salsa verde is the other anchor. Do not skip the sourdough bread , it is house-made and designed to accompany the sauces. The à la carte selection is described as generous, so do not over-order early; pace yourself through the menu. Avoid treating this like a casual mezze spread , the dishes reward attention.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| Kitchen By Osman Sezener | Modern Cuisine | Osman Sezener and his team offer a unique and international take on Turkish cuisine. Produce from the region takes centre stage and it is always guaranteed to be fresh and flavourful. The dishes are not overly complicated, but they certainly pack a punch. The perfectly fried sea bass is as fresh as if it had just been caught. The accompanying sauce, prepared like a beurre blanc, is enriched with oyster sauce and an elegant herb-infused oil. Fortunately, you are given (delicious!) sourdough bread, so you can mop up every last drop. The herbs come from gardens surrounding the restaurant and hit the spot every time. For instance, a salsa verde of fresh herbs beautifully elevates the octopus cooked in the charcoal oven. Generosity and finesse go hand in hand here. The extremely appealing à la carte selection really leaves you spoilt for choice! The luxury hotel The Bodrum Edition provides the ideal setting in which to explore this creativity. There is a certain laid-back vibe here that is pleasingly contemporary, warm and welcoming. But it is the breathtaking view over the resort and the bay that steals the show!; Michelin 1 Star (2024) | Hard | — |
| Maçakızı | Modern Cuisine | Michelin 1 Star, World's 50 Best | Unknown | — |
| Arka Ristorante Pizzeria | Italian | Unknown | — | |
| Beynel | Turkish | Unknown | — | |
| İki Sandal | Traditional Cuisine | Unknown | — | |
| Barbarossa | Mediterranean Cuisine | Unknown | — |
How Kitchen By Osman Sezener stacks up against the competition.
The kitchen works with fresh regional Aegean produce and an à la carte format, which gives more flexibility than a fixed tasting menu. That said, with no phone or website listed, your safest move is to contact The Bodrum Edition hotel directly when booking to flag any restrictions in advance. A Michelin-starred team accustomed to ingredient-led cooking is generally well-positioned to accommodate, but confirmation before arrival matters at this price tier.
Yes, and arguably better than most options at this level in Bodrum. The à la carte format means you order at your own pace without committing to a multi-course set menu, and the bay view does the work socially. Solo diners at dinner-only Michelin-starred restaurants in resort settings tend to fare better at counter or bar seating if available — worth requesting when you book through The Bodrum Edition.
Bar seating availability is not confirmed in the venue record. The restaurant sits inside The Bodrum Edition, which typically has lounge and bar areas separate from the main dining room. check the venue's official channels to ask about bar-side dining options — it's the most practical route given no standalone phone or website is listed for the restaurant.
Dinner only — the kitchen opens at 7 PM and closes at midnight, seven days a week. There is no lunch service, so the decision is already made for you. The evening timing works well with the bay view, which Michelin inspectors specifically noted as a standout element of the experience.
The Michelin inspection notes point to two dishes worth prioritising: the fried sea bass with a beurre blanc-style sauce finished with oyster sauce and herb oil, and the octopus from the charcoal oven with salsa verde made from herbs grown on-site. The à la carte format gives you room to build a full meal around these, and the sourdough bread is worth keeping through the main courses for the sauces.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
