Restaurant in Çeşme

A working 9.5-dönüm farm puts its own tomatoes, peppers and preserves on a thirty-three-plate table overlooking a waterfall

Italian-leaning Mediterranean kitchen on the cape, pasta, wood-fired pizza and Aegean fish in a room engineered for long sea-view dinners

A 130-year stone-house garden in Hacımemiş where the Aegean serpme is taken seriously and the bazlama still comes off the saç

Since 1993, the fishing-harbour family room that defined Port Alaçatı before the marina arrived around it

The original Şifne address of the Kabak fish dynasty, the quiet one, where the locals still go

Founded 1953 by the Kadagan brothers from Yugoslavia, the peninsula's archetype of stew-pot Anatolian home cooking, still in family hands

The 1974 Uğur Mumcu counter where the Çeşme kumru is still pressed the way the family wrote it, tomato, sucuk, kaşar, no shortcuts

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

A twelve-year Alaçatı kahvaltı institution that quietly moved into the village square, herbed eggs, proper jams, no theatrics