Venues similar to Asma Yaprağı

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

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

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

Chef Ahmet Horasan's lemon-tree courtyard, Gault & Millau Türkiye 2024 Best Seafood

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

The Kabak family's marina-side outpost where the day's catch is read off a board and the rakı arrives without asking

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

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

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

Olga and Özgür's Turkish-Russian courtyard kitchen, two grandmothers' recipes met in a stone garden under pomegranate and lemon

Zeytin Konak's wood-oven pizza room set inside its own pesticide-free vegetable field, forty-five covers, dinner only, salads cut that hour

A reservation-only farm garden between Alaçatı and Ovacık where the orange-cured olives alone earn the trip

Roberto Fracasso's Hacımemiş courtyard, the only Alaçatı oven where the pizzaiolo is actually Italian

A culinary academic's Greek-Aegean fine-dining room tucked into a fifteen-room boutique near the Marina road

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

An 1800s Hacımemiş courtyard under the olive trees, the village's most romantic stone-house dining room

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

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

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

Burakhan Akçe's open-air sharing room, modern Aegean small plates a careful step away from Kemalpaşa Caddesi's noise