Venues similar to Horasan Balık

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

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

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

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

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

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

Hüseyin Pancar's year-round Aegean room inside Alavya, the rare hotel kitchen Istanbullular cross town for

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

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

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

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

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

A handmade Hacımemiş Aegean kitchen run by two women who wrote the modern Alaçatı home-cooking template

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

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

The peninsula's youngest serious estate, Chilean winemaking lineage, pre-phylloxera Carignan, panoramic terrace kitchen

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

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

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