Restaurant in Çeşme

A working 9.5-dönüm farm puts its own tomatoes, peppers and preserves on a thirty-three-plate table overlooking a waterfall

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

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

A small Şifne fish house on the village side, for when even Ferdi Baba feels too crowded

Founded 1953 by the Kadagan brothers from Yugoslavia, the peninsula's archetype of stew-pot Anatolian home cooking, still in family hands

Mordoğan iskele room facing the sea, the working-village fish counter that yacht trade hasn't reached