Restaurant in Çeşme

Two hundred Turkish bottles in a pomegranate garden behind a 150-year-old house, wine boutique and kitchen under the same roof

Aegean meze read off both shores, served in a courtyard tucked between two 1850s Greek stone houses

A family-run raki-and-fish meyhane at the bazaar mouth where you bring your own bottle

Wood-fire slow food hidden in the Ovacık fields

Melih Teksen's twenty-five-year Alaçatı kitchen, now plated on a terrace inside Buradan's vine rows at sunset

Diyarbakır charcoal craft married to the Aegean, with daily homemade meze from the owner's wife

Enes Kara's stone courtyard reading of Aegean cooking, equal parts rooted and rewritten