Στέκια in Çeşme

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

Chef Can Aras's wood-fired seafood room, the most ambitious new arrival the stone village has had in a decade

The Kabak family's marina-side outpost where the day's catch is read off a board and the rakı arrives without asking

Chef Ahmet Horasan's lemon-tree courtyard, Gault & Millau Türkiye 2024 Best Seafood

Türkiye's first lobster restaurant, Tuğrul Erol's Çiftlikköy room since 1974 and Vedat Milor's consistent Aegean pick

The Viento courtyard where Alaçatı's stone-village finally has a Michelin-listed seafood room of record

Melih Teksen's inventive Aegean table inside Buradan vineyard

Altuğ Tezer's chef's table on the Çark Plajı pier

Aegean meze read off both shores, served in a courtyard tucked between two 1850s Greek stone houses

Eleven-suite adults-only design hideaway on the Şifne shore

A chef's seafood room with a jazz bar that infuses the Aegean into the glass

Melih Teksen's twenty-five-year Alaçatı kitchen, now plated on a terrace inside Buradan's vine rows at sunset

North Piers' fine-dining courtyard in new Alaçatı

Modernised ocakbaşı with a Nişantaşı pedigree, transplanted to the marina with mixologist-led cocktails and grilled meats by the water

The 1981 Çeşme fish house's village outpost, the old-town keeper for cold rakı and a whole grilled levrek

All-day kitchen on the yacht slips, French-leaning breakfast through midnight cocktails, run by a working chef line rather than a brand operator