Kocadon

Frommer's Review

A stone-cobbled courtyard, quietly nestled between two traditional stone houses, is the setting for one of Bodrum's few restaurants with longevity. The quality is consistently good; start with the buffet of cold mezes, stocked with an irresistible variety of salads and fritters -- but don't go overboard yet. The kitchen puts out an ample plate of grilled calamari, and the catch of the day is prepared as you like it (try yours braised with tomatoes, peppers, and mushroom au jus). There are also some classic Ottoman dishes like the Hünkar Begendi (lamb or beef stew served atop a purée of eggplant, cheese, and béchamel), which are perfectly complemented by the upper-story cumba and ancient candlelit olive press in the middle of the courtyard.

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