Restaurant in Bodrum, Turkey
Michelin-recognised dining in Bodrum's quieter village.
Sia Eli holds a Michelin Plate for 2024 and 2025 and scores 4.8 on Google, making it the clearest choice for a special dinner in Gümüşlük at the ₺₺₺ price tier. Modern cuisine anchored in Aegean sourcing, in one of the Bodrum peninsula's most characterful village settings. Book two to three weeks ahead in peak summer.
If you are planning a special dinner in Bodrum during the summer season and want Michelin-recognised quality without crossing into the full-splurge territory of ₺₺₺₺ restaurants, Sia Eli is the clearest answer in Gümüşlük. It holds a Michelin Plate in both 2024 and 2025, which signals consistent kitchen standards, and it sits at the ₺₺₺ price tier — meaningful value in a region where the leading end can feel disconnected from what arrives on the plate. Book it for a date night, a small celebration, or a business dinner where you want the setting to do some of the work for you.
Sia Eli is a modern cuisine restaurant in Gümüşlük, the quieter, more characterful western village of the Bodrum peninsula, known for its shallow bay, fishing heritage, and lower-key atmosphere compared to the main marina strip. That location is a deliberate choice: Gümüşlük draws a crowd that is after something more considered than poolside mezze, and Sia Eli is pitched squarely at that appetite. The address , Gümüşlük, 1120. Sk. NO: 108/1-2-3 , places it within the village's compact restaurant cluster, walkable from the water.
The Michelin Plate designation, retained for a second consecutive year in 2025, is not a star but it is not nothing: Michelin awards the Plate specifically to restaurants where inspectors found food worth seeking out. In Turkey's increasingly competitive dining scene, where venues like Turk Fatih Tutak in Istanbul and Narımor in Izmir are pushing the national standard upward, a Plate held across two guide editions is a real credential. It tells you the kitchen is consistent, not just one good night.
The Google rating of 4.8 across 104 reviews reinforces that picture. At that sample size, a 4.8 is a genuine signal rather than statistical noise from a handful of enthusiastic regulars.
Sia Eli's classification as modern cuisine in the Aegean context almost always means a close relationship with local and seasonal ingredients , the Bodrum peninsula sits at the intersection of Aegean fishing grounds, Muğla olive groves, and some of Turkey's most productive small farms. Modern cuisine restaurants in this micro-region tend to build their menus around what is genuinely available nearby, which is both a philosophical position and a practical advantage: the ingredients are better when they travel fewer kilometres. That approach also explains why visiting in peak summer, when Aegean produce is at its fullest, is the right call for a first visit. The menu will reflect what is in season, and what is in season in July and August here is worth the trip.
For context on what Aegean-sourced modern cuisine can look like at the leading of the Turkish register, Nahita Cappadocia in Nevsehir and Aravan Evi in Ürgüp show how regional kitchens across Turkey are anchoring menus in provenance. Sia Eli applies that same logic to the Aegean coast specifically.
If you are comparing Sia Eli against European benchmarks for Michelin-recognised modern cuisine at a comparable price tier, venues like Maison Lameloise in Chagny and Frantzén in Stockholm operate at a different altitude altogether, but they are useful reference points for understanding what the Michelin framework values: technical discipline, sourcing integrity, and consistency. Sia Eli is being recognised within that same framework, at an earlier stage of that journey.
Location: Gümüşlük village, Bodrum peninsula, within walking distance of the bay. Price tier: ₺₺₺ , mid-to-upper range for Bodrum, below the full-luxury tier. Recognition: Michelin Plate 2024 and 2025. Google rating: 4.8 (104 reviews). Booking difficulty: Easy by Bodrum standards, though summer weekends fill faster. Reservations: Book in advance for July and August; shoulder season (May, June, September) offers more flexibility. Dress: Smart casual is appropriate for the price point and setting. Leading for: Special occasions, date nights, small celebrations, and anyone who wants Michelin-recognised cooking in a village setting rather than a resort context.
For more options across the peninsula, see our full Bodrum restaurants guide, our full Bodrum hotels guide, our full Bodrum bars guide, our full Bodrum wineries guide, and our full Bodrum experiences guide. Nearby restaurants also worth considering in the Bodrum modern dining circuit include Loft Elia, Malva, and The Red Balloon Yalıkavak.
Sia Eli earns its Michelin Plate twice over and delivers modern cuisine in one of the Bodrum peninsula's most appealing village settings. At ₺₺₺, it sits at a price point where the quality-to-cost ratio is genuinely good for the region. If you are in Gümüşlük for more than a day, this is the dinner you should plan around. If you are basing yourself elsewhere on the peninsula and considering whether to make the drive, the combination of Michelin recognition, strong independent reviews, and the village setting makes it worth the trip for a special occasion meal.
The venue database does not include confirmed bar seating details for Sia Eli. Given its modern cuisine positioning and Michelin Plate status, the restaurant is set up primarily for seated dining rather than bar-counter dining. If bar seating is important to your plans, contact the restaurant directly before booking to confirm what is available.
No specific dietary restriction policy is available in the venue data. Modern cuisine restaurants at this level generally work with guests on restrictions, but the right approach is to state your requirements clearly at the time of booking rather than assuming flexibility on the night. Calling or messaging ahead is the reliable move.
Sia Eli is a Michelin Plate restaurant in Gümüşlük, the quieter western end of the Bodrum peninsula, at the ₺₺₺ price tier. It is not a casual drop-in; treat it as a planned dinner rather than a spontaneous stop. Arrive with a reservation, dress smart casual, and go in the knowledge that you are eating at one of the more credentialled modern cuisine addresses in the region. The 4.8 Google rating across 104 reviews tells you satisfaction is consistent.
For a step up in price and a different atmosphere, Maçakızı operates at ₺₺₺₺ and is the reference point for luxury modern dining on the peninsula. For modern cuisine at a lower price point, Kitchen By Osman Sezener at ₺₺ is worth considering. If you want something more traditional, İki Sandal covers traditional cuisine at ₺₺. For a no-frills Italian at ₺, Arka Ristorante Pizzeria is available. See our full Bodrum restaurants guide for a broader view.
At ₺₺₺ with a Michelin Plate held across two consecutive years and a 4.8 Google rating, the answer is yes for anyone prioritising food quality and setting. You are paying for a credentialled modern cuisine experience in a village location rather than a resort markup. If ₺₺₺ feels steep for your Bodrum budget, Kitchen By Osman Sezener at ₺₺ is the logical alternative. But if the occasion warrants spending, Sia Eli justifies it more clearly than most options at this tier.
In July and August, book at least two to three weeks out. Gümüşlük is a popular summer destination and Michelin-recognised restaurants on the Turkish Aegean fill quickly during peak season. In shoulder months , May, June, and September , a week's notice is usually sufficient, though booking ahead is always safer at this level. Booking difficulty is rated easy overall, but do not test that in high summer without a reservation.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| Sia Eli | Modern Cuisine | ₺₺₺ | Michelin Plate (2025); Michelin Plate (2024) | Easy | — |
| Maçakızı | Modern Cuisine | ₺₺₺₺ | Michelin 1 Star, World's 50 Best | Unknown | — |
| Kitchen By Osman Sezener | Modern Cuisine | ₺₺ | Michelin 1 Star | Unknown | — |
| İki Sandal | Traditional Cuisine | ₺₺ | Unknown | — | |
| Arka Ristorante Pizzeria | Italian | ₺ | Unknown | — | |
| Beynel | Turkish | ₺₺ | Unknown | — |
How Sia Eli stacks up against the competition.
Bar seating details are not confirmed in available venue data for Sia Eli. Given its Gümüşlük village setting and ₺₺₺ positioning, this reads as a table-service restaurant rather than a bar-forward format. check the venue's official channels before arriving with bar seating as your preference.
Specific dietary accommodation policies are not listed in the venue record. Modern cuisine restaurants at the ₺₺₺ level in Turkey's Aegean region typically work with seasonal, locally sourced ingredients, which gives kitchens reasonable flexibility — but flag restrictions at the time of booking, not on arrival.
Sia Eli sits in Gümüşlük, the lower-key western village of the Bodrum peninsula, not in Bodrum town itself — factor in travel time if you're based elsewhere on the peninsula. It holds a Michelin Plate for both 2024 and 2025, which signals consistent kitchen quality rather than a one-season outlier. At ₺₺₺, it delivers Michelin-recognised modern cuisine without the full-luxury price of the peninsula's waterfront splurge options.
For a higher-spend, resort-anchored experience, Maçakızı is the comparison to make. Kitchen By Osman Sezener is worth considering if you want a chef-driven format with a different culinary angle. İki Sandal suits diners who want a more casual, seafood-led Aegean meal closer to the water. Arka Ristorante Pizzeria and Beynel are better fits if you're after lighter spending or a less formal evening. Sia Eli's Michelin Plate two years running gives it a credential edge over most of these for quality-focused diners.
At ₺₺₺, Sia Eli sits below the full-luxury waterfront tier of Bodrum dining while still earning a Michelin Plate in both 2024 and 2025 — that combination is a reasonable signal of value. If Michelin-recognised modern cuisine in a characterful village setting is what you're after, it holds up against the price. If you want a beachfront setting or a more celebratory spend, Maçakızı would be the upgrade.
Book at least two to three weeks ahead for peak Bodrum summer season (July–August), when the peninsula fills quickly and Michelin-recognised restaurants run at capacity. Shoulder season (late May, June, September) gives more flexibility, but a Michelin Plate venue in a small village like Gümüşlük can fill faster than its size suggests. Booking online or via phone is strongly advisable rather than arriving as a walk-in.
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