Στέκια in Çeşme

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

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

The 1975 Dalyan harbour fish house that defines what a Çeşme balık restoranı should taste like

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

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

Burakhan Akçe's open-air sharing room, modern Aegean small plates a careful step away from Kemalpaşa Caddesi's noise

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

Two hundred Turkish bottles in a pomegranate garden behind a 150-year-old house, wine boutique and kitchen under the same roof

Başak Cankeş's wearable-art house, where upcycled antique textiles become one-off pieces

Organic chateau-style Ovacık winery with sunset tastings over Chios

Elevated Dalyanköy fish house with a serious meze bench

A seaside lobster house run by a host who has held the room for years

A 1528 Ottoman caravanserai sleeping beside the castle and marina

Michelin-listed butcher-steakhouse in a historic Ilıca house

The chef-owner sources every olive and cheese herself, then turns the morning into a fixed-spread argument for slow village breakfast

The credible Anatolian grill room of Dalyan Marina

A twenty-seat vineyard-house table of slow Ovacık cooking

Wood-fire slow food hidden in the Ovacık fields

Banu Maga's art-design atelier that doubles as a workshop and talks space

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

Oktay Durna's three-thousand-piece Anatolian glass collection, housed in a Hacımemiş stone room

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

Owner-run stone villa with an olive garden near Yıldızburnu Bay

Stone-walled Hacımemiş room where wine, jazz and Aegean cooking share the same evening, Ozan Musluoğlu directs the music

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

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

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

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

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

Fish and Aegean meze on the marina edge, named after the Chios village whose flavours quietly cross the strait

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

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

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

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

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