Beste Mekane für Celebration in Çeşme

The Viento courtyard where Alaçatı's stone-village finally has a Michelin-listed seafood room of record

Chef Can Aras's wood-fired seafood room — the most ambitious new arrival the stone village has had in a decade

Ayşenur Mıhçı's farm-to-table Aegean room — the only Michelin Bib Gourmand and Green Star on the peninsula

The Kabak family's marina-side outpost where the day's catch is read off a board and the rakı arrives without asking

Chef Ahmet Horasan's lemon-tree courtyard — Gault & Millau Türkiye 2024 Best Seafood

Pozitif's Aegean outpost in Aya Yorgi cove — a thousand-cover beach with citrus gardens, a music programme that earns the room, June through September

Polished Aya Yorgi cove daytime that turns DJ-led after dark — Tayu sushi kitchen on site, the contemporary half of the cove's beach-club pair

Modernised ocakbaşı with a Nişantaşı pedigree, transplanted to the marina with mixologist-led cocktails and grilled meats by the water

Italian-leaning Mediterranean kitchen on the cape — pasta, wood-fired pizza and Aegean fish in a room engineered for long sea-view dinners

Türkiye's first lobster restaurant — Tuğrul Erol's Çiftlikköy room since 1974 and Vedat Milor's consistent Aegean pick

Melih Teksen's twenty-five-year Alaçatı institution, transplanted to Buradan's organic vines — set menu and pairings among the Grenache rows