The cove etched into memory with Bedri Rahmi Eyüboğlu’s fish figure now hosts a new experience this summer with Miori Göcek.
In Japanese culture, there is a word for every feeling, every moment. These words often capture an entire philosophy of life in a single expression. Miori is one of them: “The village by the water.” It conveys a rhythm of life that is harmonious with nature, serene, and timeless. This tranquil word from Japanese culture has found a new spirit in one of Göcek’s most special spots: Bedri Rahmi Cove.
This cove, etched into memory with the fish figure painted on the rocks by artist Bedri Rahmi Eyüboğlu, became the address of an entirely new experience in the summer of 2025. The cove, already a stopover for nearly every boat owner in Göcek, is also the place where the dream of four friends, sea enthusiasts from the business world, came to life. The result, Miori, is not merely a restaurant; it is a living space that unites the silence of the sea, the serenity of nature, and the refined harmony of delicate flavors. With boats docking at its pier, the cove takes on different rhythms throughout the day; in the mornings, it awakens with the scent of the sea and fresh coffee, while in the evenings it transforms into a different identity under the stars with music.
Philosophy: Wealth in Simplicity
The word that best sums up Miori’s spirit is simplicity. But this is not plainness; it is a meticulous journey that begins with the care shown to the product and continues from preparation to service. Executive Chef Kemal Demirasal explains:
“Miori’s cuisine is not just a concept, but one with its own language. The simplicity here is not plainness; it is a journey we treat with precision from before the product even enters the kitchen through its preparation and service. In a two-year research process, from tomatoes to olive oil, vinegar to pistachios and saffron, we sought out the best and focused on interpreting it in the truest way. Our aim is to bring this quality to our guests. To reflect the soul of the Aegean as it is, but to carry it into today with refined touches.”
