Venues similar to Ferdi Baba Port Alaçatı

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

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

Fish and Aegean meze on the marina edge, named after the Chios village whose flavours quietly cross the strait

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

Ayşenur Mıhçı's farm-to-table Aegean room — the only Michelin Bib Gourmand and Green Star on the peninsula

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

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

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

All-day kitchen on the yacht slips — French-leaning breakfast through midnight cocktails, run by a working chef line rather than a brand operator

Modernised ocakbaşı with a Nişantaşı pedigree, transplanted to the marina with mixologist-led cocktails and grilled meats by the water

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

Polished Aya Yorgi cove daytime that turns DJ-led after dark — Tayu sushi kitchen on site, the contemporary half of the cove's beach-club pair

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

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

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

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

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

Ilıca Hotel's open-deck Aegean room overlooking the thermal bay — the resort coast's most assured kitchen

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