Restaurant committed to simplicity

One of the strongest aspects of Orkide's cuisine is its commitment to simplicity. The appetizer counter — and everything else — avoids heavy sauces and elaborate techniques.

Although prices in Bodrum soared this summer, securing a seat at Orkide Balık (Orkide Fish Restaurant) was nearly impossible. It's no surprise, given their successful blend of family-run charm with top-notch cuisine and service. Their excellence was even recognized by Michelin last year. Today, let's uncover the secrets behind Orkide Balık's success.

"I was born into the world of fish. We aim to introduce new flavors while preserving the essence of Orkide from 20 years ago, striving to keep things natural. We never lose that fresh sea aroma," Ahmet explains as I try to grasp the secret behind their enduring popularity. It's important to note that they're not just popular — they're genuinely well-liked, having maintained their reputation for years. They've become a classic in Bodrum. It's my top fish restaurant in Bodrum and among my top three in the country. This week, I want to share the story of Orkide's success and Ahmet's vision.

Ahmet's family hails from Gölköy, with his parents and even his grandparents all originating from there. Originally, Türkbükü and Gölköy were distinct areas, but they eventually merged. Orkide began as a family tea garden in 1987, maintaining this role for many years. They also grew their own vegetables and citrus fruits, which provided an additional source of income. Eventually, they began making appetizers using their home-grown produce, and the strong demand for these dishes led them into the restaurant business. Adding salads and appetizers made from garden tomatoes and a few fish, Orkide became the charming and cozy fish restaurant of...