Alaçatı Windsurf Season

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

Pozitif's Aegean outpost in Aya Yorgi cove — a thousand-cover beach with citrus gardens, a music programme that earns the room, June through September

Polished Aya Yorgi cove daytime that turns DJ-led after dark — Tayu sushi kitchen on site, the contemporary half of the cove's beach-club pair

The Hacımemiş garden-cocktail format done at scale — kitchen runs all day, bar runs late, 150 covers under the trees

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

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

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

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

Thirty-seven local boutique bottles in the village's hundred-year priest's house — fireplace, three rooms upstairs, the bar that built the wine reputation

Small candlelit cocktail room off 2000. Sokak — handcrafted drinks, low volume, the closest the village gets to a proper speakeasy

Wood-fire slow food hidden in the Ovacık fields

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

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

Ilıca Hotel's open-deck Aegean room overlooking the thermal bay — the resort coast's most assured kitchen

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