Καλύτερη θέα στην Çeşme

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

Can Ortabaş's pioneering estate where Decanter Platinum bottles and an arboretum share one ridgeline above Kuşçular

Vineyard restaurant where Foça Karası — a 2,600-year-old grape — is served alongside Cabernet from the same hillside

Mahrem-label reds from Italian varietals, grown organically on the grounds of Türkiye's largest racehorse stud

Meltem Güner Atalay's hillside estate — night-harvest grapes, gravity-fed cellar, 20,000 bottles by hand

A late-arriving estate with the most accomplished vineyard kitchen on the Urla route — wood oven, Aegean-Italian menu

The peninsula's youngest serious estate — Chilean winemaking lineage, pre-phylloxera Carignan, panoramic terrace kitchen

The world's largest olive oil museum — a Klazomenai mill replica, a working modern press, a restaurant and a shop, seventeen kilometres from Alaçatı

The 1994 Saturday market on Tokoğlu's edge — the peninsula's slow-food anchor and the village's true social square

The mastic park north of the village — the peninsula's only living gallery of Pistacia lentiscus and the Sakız Ağacım revival project's home

Lena and Alihan Haydaroğlu's Özbek estate — Rhône blends from a wind gap two kilometres from the sea

Levent and Güler Köstem's working olive farm — fourteen thousand trees, JOOP gold-medal Memecik, restaurant and three guest rooms

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

A breakfast garden among Ovacık's vines — own house wine, own jams, own menemen