Çeşme Wine Harvest

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

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

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

Wood-fire slow food hidden in the Ovacık fields

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

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

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

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

Vineyard restaurant where Foça Karası — a 2,600-year-old grape — is served alongside Cabernet from the same hillside

Meltem Güner Atalay's hillside estate — night-harvest grapes, gravity-fed cellar, 20,000 bottles by hand

A late-arriving estate with the most accomplished vineyard kitchen on the Urla route — wood oven, Aegean-Italian menu

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

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