Lokale ähnlich wie Sota Alaçatı

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

Burakhan Akçe's open-air sharing room, modern Aegean small plates a careful step away from Kemalpaşa Caddesi's noise

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

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

Buse Bağlayan's farm-to-table room inside Small Luxury Hotels' only Alaçatı address, the kitchen is fed by the family's Ovacık farm

Hacımemiş's quiet stone garden, a chef's Aegean address that has held the same Tire-sourced standard since 2010

A culinary academic's Greek-Aegean fine-dining room tucked into a fifteen-room boutique near the Marina road

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

The 1981 Çeşme fish house's village outpost, the old-town keeper for cold rakı and a whole grilled levrek

Zeytin Konak's wood-oven pizza room set inside its own pesticide-free vegetable field, forty-five covers, dinner only, salads cut that hour

The Yılmaz family's Çiftlikköy seafront since 2009, the quietest Çeşme fish table looking across to Sakız

An 1800s Hacımemiş courtyard under the olive trees, the village's most romantic stone-house dining room

Sertan's small seafood room on the Yıldızburnu cape, water-edge tables, sharp kitchen, prices that still make sense by Çeşme standards

On the water's edge of antique Erythrai, three generations of family balıkçı in the peninsula's quiet north

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

Hüseyin Pancar's year-round Aegean room inside Alavya, the rare hotel kitchen Istanbullular cross town for

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

A handmade Hacımemiş Aegean kitchen run by two women who wrote the modern Alaçatı home-cooking template