Locales parecidos a Ritüel

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

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

North Piers' fine-dining courtyard in new Alaçatı

Eleven-suite adults-only design hideaway on the Şifne shore

Altuğ Tezer's chef's table on the Çark Plajı pier

Melih Teksen's inventive Aegean table inside Buradan vineyard

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

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

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

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

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

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

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

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

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

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

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

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

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