Στέκια in Çeşme

The 1945 İnkılap Caddesi corner where damla sakızlı dondurma was invented, a Mersin family pastane now in its third generation

Organic Grenache rosé and Tempranillo grown six kilometres of stone-terraced slope above the village, tasted facing Chios

The Gemici family's own Alaçatı label, mastic-skinned white and Syrah, sold beside their jams and olive-oil soap

Istanbul's award-winning roaster, seasonally transplanted into a stone house

Stone terrace at the gate of Erythrai antique city, the Ildırı sunset bench with takımadalar in frame

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

The original sakızlı muhallebi house, the recipe the rest of the country has spent twenty years trying to copy

The Akbulut family's 2014 Alaçatı gelato counter, a Financial Times top-25 boutique, a hundred-and-fifty rotating flavours, made on site every morning

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