Classic in Çeşme

Michelin Guide-listed family osteria a few streets from the castle, serving day-boat fish and meze without the marina markup

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

Türkiye's first lobster restaurant, Tuğrul Erol's Çiftlikköy room since 1974 and Vedat Milor's consistent Aegean pick

The 1945 İnkılap Caddesi corner where damla sakızlı dondurma was invented, a Mersin family pastane now in its third generation

Three generations of Aegean mastic worked off one Ugur Mumcu counter since 1945, sakizli dondurma, kurabiye and jams from the source

The original sakızlı muhallebi house, the recipe the rest of the country has spent twenty years trying to copy

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

The Akbulut family's 2014 Alaçatı gelato counter, a Financial Times top-25 boutique, a hundred-and-fifty rotating flavours, made on site every morning

Since 1993, the fishing-harbour family room that defined Port Alaçatı before the marina arrived around it

The 1981 Çeşme fish house's village outpost, the old-town keeper for cold rakı and a whole grilled levrek

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

Founded 1953 by the Kadagan brothers from Yugoslavia, the peninsula's archetype of stew-pot Anatolian home cooking, still in family hands

Sertan's small seafood room on the Yıldızburnu cape, water-edge tables, sharp kitchen, prices that still make sense by Çeşme standards

Mordoğan iskele room facing the sea, the working-village fish counter that yacht trade hasn't reached

The Yılmaz family's Çiftlikköy seafront since 2009, the quietest Çeşme fish table looking across to Sakız