8 Best Restaurants in The Sea of Marmara and the North Aegean, Turkey

At this decades-old establishment, take in views across the Dardanelles from the rooftop terrace as you enjoy such seafood mezes as grilled octopus in vinegar or sardines wrapped in vine leaves. Non-seafood mezes like fried eggplant with cheese are equally tasty. Fish prices are per kilogram and are not listed on the menu, so be sure to ask before ordering. The same goes for dishes that might show up on the table without you having asked for them. Service can be hit or miss.

The place to be on a busy Bursa weekend evening, this irrepressible meyhane is a local institution, serving a delectable selection of fish fresh from the open-air market on the corner. In the early 1930s, a veteran of the War of Independence nicknamed "Arab" Şükrü opened a fish restaurant here on Sakarya Caddesi, a narrow side street just south of Altıparmak Caddesi; now the whole area carries his name, and his descendants run both this venue and a competing establishment just opposite. The entire street is a lively and popular dining spot, with affable musicians wandering around the many tables.

The most popular and probably the most expensive of the waterfront restaurants on Cunda serves a selection of mezes and prepared seafood that is a feast for the eyes as well as the stomach. Many options are original creations based on Greek and Turkish cuisine—squid in saffron sauce, sole in yogurt, akuvadis in whiskey sauce, and cured fish pastırma are among the unusual specialties. There's no menu, so ask to see the mezes and fish before ordering, and inquire about prices—be prepared to pay a lot.

Eager patrons line up outside this little white-and-blue house near the bazaar to enjoy heaping servings of meat, dished up by a grandson of Mehmet İskenderoğlu, who invented the İskender kebap back in 1867 (he's pictured on the wall, opposite Atatürk). The kebab is tender, the portions filling, and the photograph-lined dining rooms quaint. The kitchen closes by 6:30 during the week and 8 on weekends, so go early.

With excellent food, views of Cunda Island, and a prime location on the Ayvalık waterfront, this restaurant is worth walking down narrow backstreets to find. The mezes, made with Aegean herbs and greens, include some truly local specialties, such as deniz mücver (fried mussel patties) or sole marinated in a lemony mustard sauce. Both the mezes and fish are on display for easy choosing, and service is attentive.

This local favorite, with seating inside and outside of a traditional Greek house, is packed nearly every night. Despite the crowds, the staff is attentive, kind, and happy to provide recommendations for Tik Mustafa’s rather impressive selection of meze and zeytinyağlı—cold appetizers served in olive oil. While the fish is fresh and can be prepared in a number of ways, saving room for a main course may prove challenging considering the exceptionally delicious appetizers.