Türkiye: Two Hotel Restaurants in Bodrum, Maçakızı and Kitchen

"Synonymous with Bodrum for decades and deserving of the term “cult,” this bohemian, art-loving haunt transformed into a gastronomic destination with the arrival of Chef Aret Sahakyan, ultimately crowning its status with a Michelin star. Dinner is when the primary flavors come into focus: standout dishes feature lobsters, scallops, and seafood from Çanakkale; meats from Balıkesir and İzmir; shrimp from Mersin; and other sea products from local fishermen. Vegetables shine too—artichokes, asparagus, and a fermented sunchoke “mantı” stand out—and the Aegean’s wealth of herbs and produce is honored through locally driven cooking. There are many vegetarian and vegan options, including a vegetarian version of the chef’s tasting menu, all while paying homage to Ms. Emiroğlu’s legacy." - The MICHELIN Guide