A handmade Hacımemiş Aegean kitchen run by two women who wrote the modern Alaçatı home-cooking template
Sena Erkan and Nalan Kocaoğlu opened Eflatun in 2013 on a narrow Hacımemiş cobblestone, working with small Tire and Karaburun producers and cooking the kind of careful Aegean food the village's grandmothers would recognise. The dining room spills out onto the street and into a back courtyard, the menu changes with what the morning brought, and the sand-mussel spaghetti and robespierre have become unofficial Alaçatı classics. Quietly one of the most consistent rooms in the old town.
Walk the meze buffet yourself and pick four cold and two hot — the stuffed zucchini blossom and the tahini eggplant are the two locals never skip. Then the sand-mussel spaghetti.
At a Glance
View Type
Stone-Village Street
View Quality
Good
Quick answers about Eflatun Alaçatı — reservations, hours, dress code, and price range.
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