Fava Alaçatı
Alaçatı
Aegean meze read off both shores, served in a courtyard tucked between two 1850s Greek stone houses
Enes Kara's stone courtyard reading of Aegean cooking, equal parts rooted and rewritten
Terakki is the chef Enes Kara room that earned a place in the MICHELIN Guide Türkiye 2026 selection for cooking that holds the line between authenticity and modern technique. The plates stay generous and produce-led, Aegean in their bones but reworked, served around a courtyard built off an old well. It reads rustic before it reveals how considered the kitchen is, which is the better order. Evenings run long and social, with a short cocktail and wine list that does not get in the food's way.
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