How does butcher knowledge shape the kitchen?
Butchery experience is about more than choosing good meat. It means understanding a cut's structure, fat, resting needs and response to heat. This knowledge shapes our approach to steaks, meat and offal.
Established2013
About us · Marmaris
Butchery tradition became a living table.
Ege BBQ is a local Marmaris restaurant bringing family knowledge of meat together with grill culture, Turkish meze and sincere hospitality.
The source of our craft
Meat, fire and time.
Around forty years of family butchery experience stands behind every kitchen decision: selecting the right cut, preparing and resting it properly, then cooking it with confidence.
That knowledge met the restaurant table in Marmaris in 2013. Today, everything from beef and lamb to steaks, kebabs, offal and daily meze follows the same approach.
More than a steakhouse
Every part of a Turkish table.
Why do meat and meze belong together?
A traditional meat table is not limited to what leaves the grill. Daily meze, warm starters and sharing plates complete the pace of the meal and the culture of the rakı table. We therefore see the menu as one complete table.
A local restaurant in Marmaris
Since 2013, Ege BBQ has grown with local guests, families and groups of friends. Rather than a temporary tourist concept, it values regulars, familiarity and the easy rhythm of Marmaris evenings in its garden opposite the Amphitheatre.
What defines us
Knowing the meat
Around forty years of family butchery knowledge guides how every cut is selected, prepared and cooked.
Completing the table
Steaks, kebabs and grills belong beside daily meze, warm starters and Turkish accompaniments.
Staying local
Since 2013, we have preserved the warm restaurant culture built with our Marmaris regulars.
An evening in Marmaris
In the garden, around the fire, at one table.
Our garden opposite the Amphitheatre welcomes family dinners, friends and long evenings around the table.