Horasan Balık

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

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

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

Ayşenur Mıhçı's farm-to-table Aegean room — the only Michelin Bib Gourmand and Green Star on the peninsula

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

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