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

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

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