Lokale ähnlich wie Ortaya Alaçatı

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

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

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

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

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

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

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

Roberto Fracasso's Hacımemiş courtyard, the only Alaçatı oven where the pizzaiolo is actually Italian

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

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

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

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

Olga and Özgür's Turkish-Russian courtyard kitchen, two grandmothers' recipes met in a stone garden under pomegranate and lemon

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

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

Michelin Guide-listed family osteria a few streets from the castle, serving day-boat fish and meze without the marina markup

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

Thirty-seven local boutique bottles in the village's hundred-year priest's house, fireplace, three rooms upstairs, the bar that built the wine reputation

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

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