Hürmüz Ocakbaşı Alaçatı

Hürmüz works a real ocakbaşı just below the main square, on a 11044 lane behind the market stalls, where meat is cooked over open charcoal and the meze are made fresh every day by the owner's wife. It carries the strong, distinctive flavours of Diyarbakır's grill tradition and sets them against the lighter, simpler Aegean register, which is an honest pairing rather than a gimmick. The room is small and family-run, the kind of place that earns a 4.7 from hundreds of regulars on the strength of the kebabs and the homemade spread rather than any view or scene. Come for the charcoal, the lamb liver and the daily meze, and stay for service that still feels like someone's family kitchen.