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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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  • Excellent57%
  • Very good22%
  • Average13%
  • Poor1%
  • Terrible7%
Travellers talk about
“lamb shank” (2 reviews)
“turkey” (3 reviews)
Closed Now
All hours
Mediterranean, Turkish, Vegetarian Friendly
₹₹ - ₹₹₹
Akdeniz Cad.2. | 2 Etap Sahil Bandı No 7, Fethiye 48300, Turkey
All Details
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Reviews (88)
Traveller rating
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21 - 30 of 52 reviews

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
Reviewed 21 March 2015

Good food and service, friendly staff, lovely views, reasonable price. A must visit if you are in Fethiye, lovely views of the sea and beyond.

Thank CharzBoscastle
Reviewed 18 October 2014

We came across this whilst embarking on a long walk from Fethiye along the harbour front (it is a fair walk but well worth it). Tables in a lovely setting on the side of the marina and we had lunch here one day and dinner...More

1  Thank Pogs147
Reviewed 16 October 2014

This is right on the seafront on the prom between Fethiye and Calis. It's a good walk from Calis but considering the amount we ate just as while we were doing it. Turkish breakfast was very good, more to eat than we could manage. We...More

1  Thank USfan077
Reviewed 17 August 2014

Beautiful setting on the harbor the smallest beach in the world with stunning views. Unfortunately that was the only thing going for it. Traditional Turkish, which if that had been explained we would not have eaten there as was looking for a English breakfast, which...More

1  Thank EmmaLovely2013
Reviewed 9 July 2014

As a family we have known Aydin for years at his businesses. We were not disappointed here as the food was excellent and setting wonderful too. Can recommend.

1  Thank TopsyBlack
Reviewed 14 June 2014

The Turkish breakfast is delicious plates of olives, cheese, potatoes, honey, jam,meat,dried fruit,bread etc etc... The food just goes on and on. Beautiful setting right next to the sea. Highly recommend this place it is perfect

2  Thank Oaklandsgirl
Reviewed 2 March 2014

We have been here a fatigues with a Turkish family when we visit Fethiye and everytime it has been fantastic. Evening meals are huge, served by great staff. Breakfast is suerb, and it is this that I am looking forward to in 5 weeks time....More

1  Thank Susan M
Reviewed 11 September 2013

Located on the waterfront with an exquisite sunset, this restaurant is unique in Fethiye. The food was excellent, the waiters were polite and very efficient. What's more the white immaculate linen tablecloth and napkins were impressive. Comparing to restaurants in Istanbul, Bogazici was outstanding. During...More

1  Thank Swimmer2554
Reviewed 9 August 2013

We first visited Bogazici in 2010 whilst visiting relatives in Fethiye and the restaurant is well recommended by locals so we had 3 meals here during our recent 2 week holiday. Being able to sit on the waterfront and admire the views is great and...More

1  Thank WidleyTraveller
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Restaurant Details

Rating summary
  • Food
  • Value
Average prices
US$ 42
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
Romantic, Local cuisine, Kids, Business meetings, Groups
Open Hours
08:00 - 12:00
08:00 - 12:00
08:00 - 12:00
08:00 - 12:00
08:00 - 12:00
08:00 - 12:00
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
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
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