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Bogazici Restaurant

Akdeniz Cad.2. | 2 etap sahil bandı no 7, Fethiye 48300, Turkey
+90 252 612 9969
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Overview
  • Excellent54%
  • Very good22%
  • Average14%
  • Poor1%
  • Terrible8%
Travellers talk about
“bread” (5 reviews)
“lamb shank” (2 reviews)
Closed Now
All hours
CUISINES
Mediterranean, Turkish, Vegetarian Friendly
PRICE
₹₹ - ₹₹₹
DETAILS
Akdeniz Cad.2. | 2 etap sahil bandı no 7, Fethiye 48300, Turkey
Service
Food
Value
Atmosphere
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50
Reviews (85)
Traveller rating
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11 - 20 of 85 reviews

Reviewed 6 September 2015

The town of Hisaronu blows your mind. There is everything you could ever want to do, from eating in lovely restaurants to spending an evening in The Talk Of The Town which was hilarious.

Thank Rascal2222
Reviewed 23 July 2015 via mobile

There are many excellent seafront restaurants around Fethiye, however this is one of the better ones. The setting, right on the Kordon promenade is stunning with views of the bay over to Calis. The food was excellent, particularly the fish dishes. Staff were friendly and...More

Thank Andrewontour
Reviewed 18 July 2015

Aim to sit as near as you can to the ocean and then you can appreciate the setting sun. The wine list is impressive and you can order good wines by the glass. This restaurant is good for steaks (particularly fillet steaks) and meat in...More

Thank Stella-Dot
Reviewed 17 July 2015 via mobile

Ate here to watch sunset across harbour. Food was fine & service efficient though nothing spectacular. Live Turkish music was a nice touch.

Thank missymocha
Reviewed 1 July 2015

Have been a couple of times and will go again but mainly for the easy parking and views. The food is ok, not bad at all but nothing special. The staff seem to be well trained but are not particularly friendly, which will suit some...More

Thank Willintohelp
Reviewed 1 June 2015

Went for the day from Ovacik and spent a couple of hours round the harbour before deciding to eat lunch at Bogazici and we made the right choice ! Situated at the end of the harbour away from the private yachts and tourist boats, Got...More

Thank Idleboy
Reviewed 31 May 2015

Getting back in contact with an old friend from 2009, lead us to visiting Boğaziçi restaurant where he worked with his family in Fethiye last year. Already having a trip to the markets and main city made it a perfect stop to grab something to...More

Thank Shannancraig
Reviewed 13 May 2015 via mobile

Very nice food, good value and lovely views across the bay. We would highly recommend this restaurant.

Thank Rachael C
Reviewed 4 May 2015

We had always fast service, good food, nice live music. Sundays brunch is excellent. Owner is very friendly for all guests.

Thank Turgan Ö
Reviewed 15 April 2015

Visited here for a long two hour breakfast event with friends and family. As a large cafe/bar/restaurant in commercial tourism territory, we weren't expecting much, but what a pleasant surprise. The breakfast was a self-service buffet (although they would supply table service if asked), but...More

Thank Citrus-Farmer
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Nearby Attractions
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Fethiye Harbour
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1.34 km away
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Restaurant Details

Rating summary
  • Food
    Service
  • Value
    Atmosphere
Average prices
US$ 42
Meals
Dinner, Breakfast, Lunch, Brunch, After-hours
Restaurant features
Delivery, Seating, Highchairs Available, Wheelchair Accessible, Full Bar, Outdoor Seating, Buffet, Waitstaff, Parking Available, Free Off-Street Parking, Serves Alcohol, Accepts American Express, Accepts Mastercard, Accepts Visa, Digital Payments, Cash Only, Free Wifi, Accepts Discover, Reservations, Television
Good for
Groups, Romantic
Open Hours
Sunday
08:00 - 12:00
Monday
08:00 - 12:00
Tuesday
08:00 - 12:00
Wednesday
08:00 - 12:00
Thursday
08:00 - 12:00
Friday
08:00 - 12:00
Saturday
08:00 - 12:00
Location and Contact Information
  • Address: Akdeniz Cad.2. | 2 etap sahil bandı no 7, Fethiye 48300, Turkey
  • Location: Europe  >  Turkey  >  Turkish Aegean Coast  >  Mugla Province  >  Fethiye
  • Phone Number: +90 252 612 9969
  • E-mail
Description
Turkish cuisine (Turkish: Turk mutfagı) is largely the continuation of Ottoman cuisine, which in turn borrowed many elements from Greek, Central Asian, Caucasian, Jewish, Middle Eastern, and Balkan cuisines.[1][2] Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Central and Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Levantine cuisines, along with traditional Turkic elements from Central Asia (such as yogurt and mantı), creating a vast array of specialities—many with strong regional associations.

Turkish cuisine and Iranian cuisine on the other hand have heavy mutual influence on each other, due to geographical proximity, ethnic relations (f.e Azerbaijanis, a Turkic people, are the second largest ethnicity in Iran) many common cultural aspects, shared empires, and conquerings by such as the Achaemenids, Sassanians, Seljuks, Safavids, Afsharids, Ottomans and Qajars.

Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, koftes and a wider availability of vegetable stews (turlu), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi) and includes maize dishes. The cuisine of the southeast -Urfa, Gaziantep and Adana- is famous for its variety of kebabs, mezes and dough-based desserts such as baklava, sobiyet, kadayıf and kunefe.

Especially in the western parts of Turkey, where olive trees grow abundantly, olive oil is the major type of oil used for cooking.[3] The cuisines of the Aegean, Marmara and Mediterranean regions are rich in vegetables, herbs, and fish. Central Anatolia has many famous specialties, such as keskek, mantı (especially from Kayseri) and gozleme.

A specialty's name sometimes includes that of a city or region, either in or outside of Turkey, and may refer to the specific technique or ingredients used in that area. For example, the difference between Urfa kebap and Adana kebap is the thickness of the skewer and the amount of hot pepper that the kebab contains. Urfa kebap is less spicy and thicker than Adana kebap.

Turks survived famines by minimizing the consumption of food. Therefore, in the morning time they consumed only water and bread that would often be dry and stale from being conserved; due to shortages in agricultural harvest. This practice was adopted into Turkish culture and the dish was named Iratchu