Στέκια in Çeşme

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

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

Enes Kara's stone courtyard reading of Aegean cooking, equal parts rooted and rewritten