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Nusr-Et Bodrum
Bodrum · Turkey
Steakhouse in Bodrum · Steakhouse with Turkish influences
Photo: Official website · nusr-et.com.tr
Nusr-Et’s Bodrum restaurant brings the brand’s meat-focused dining and theatrical tableside service to Yalıkavak Marina. Premium beef, sharing cuts and a conspicuously social atmosphere place it within the peninsula’s international luxury dining circuit.
The Story
Origin
The Bodrum venue is an outpost of Nusr-Et, the steakhouse brand founded by Turkish butcher and restaurateur Nusret Gökçe. The brand began in Istanbul in 2010 and subsequently expanded internationally, with Gökçe’s Salt Bae persona becoming central to its recognition.
Philosophy
The concept makes meat both the core product and the focus of the performance. An identifiable service ritual gives the restaurant a brand identity that travels across markets.
Why Important
The restaurant illustrates how a Turkish dining brand can translate butcher-led credibility and social-media recognition into an international luxury hospitality proposition. Its Bodrum location places that model in a seasonal resort market.
Differentiation
Its principal distinction is the combination of a globally recognisable founder-led brand, a narrowly defined steakhouse offer and service designed to be watched and photographed.
Food Philosophy
Beef leads the offer, supported by other grilled meats, salads and steakhouse accompaniments. Large cuts and tableside preparation encourage sharing and keep attention on the main ingredient rather than an elaborate tasting-menu structure.
Guest Experience
Dining is built around selecting meat and watching its presentation, slicing and finishing at the table. The marina setting connects that experience with Yalıkavak’s shopping, yachting and resort scene. The founder’s personal presence should not be assumed.
Design & Architecture
Gallery · 14 photos
Menus
Signature Dishes
Signature dishes · Menu last verified: 8 October 2026
Beef Carpaccio
Starter.
Steak Tartare
Prepared tableside with premium, hand-cut beef, capers, chilli sauce, and cognac, complemented by crispy potatoes and olive oil.
Tomahawk
Bone-in ribeye, beautifully marbled and expertly grilled, served in an impressive portion perfect for sharing.
Toscano
Main course prepared on the charcoal grill.
Shaslik
Main course prepared on the charcoal grill.
Nusr-Et Sushi
New York Strip, avocado cream, crispy potato, and Parmesan atop sushi rice.
Lokum
Premium tenderloin, thinly sliced and expertly grilled. Served warm and juicy.
Nusr-Et Special
Tender, perfectly seasoned steak, prepared tableside and served sizzling in creamy butter.
Golden Baklava
Handcrafted in Gaziantep, Türkiye, with layers of crisp pastry and pistachios, flown fresh to tables worldwide and served with creamy Maraş ice cream.
Watch · Reviews & Tours
Nusr-et Bodrum Yalikavak marina 2023
Review · Goran Besevic · 3y ago
