Veranda Alaçatı

Down at Çark Beach in the windsurf bay below the village, Veranda runs a new-generation meyhane built on wood-fired seasonal fish and a meze table of Aegean herbs — deniz börülcesi, kaya koruğu, Girit ezmesi — that changes with the morning's haul. It is unapologetically a sunset and summer-evening room, with 90s Turkish pop and a barefoot, by-the-water looseness, but the substance underneath is real cooking rather than bottle-service theatre. Sit at the sea-edge tables as the light goes and let the kitchen send a long line of cold and warm mezes ahead of the grilled fish. The energy leans social, so it rewards a group and a booked table over a quiet two-top.