Refined in Çeşme

Melih Teksen's twenty-five-year Alaçatı kitchen, now plated on a terrace inside Buradan's vine rows at sunset

Two hundred Turkish bottles in a pomegranate garden behind a 150-year-old house, wine boutique and kitchen under the same roof

The chef-owner sources every olive and cheese herself, then turns the morning into a fixed-spread argument for slow village breakfast

Istanbul's award-winning roaster, seasonally transplanted into a stone house