Locali in Çeşme

The world's largest olive oil museum, a Klazomenai mill replica, a working modern press, a restaurant and a shop, seventeen kilometres from Alaçatı

The 1945 İnkılap Caddesi corner where damla sakızlı dondurma was invented, a Mersin family pastane now in its third generation

Başak Cankeş's wearable-art house, where upcycled antique textiles become one-off pieces

A small, coffee-only room that fresh-roasts and means it

Alaçatı's first gallery, where the village's painters and ceramicists have shown since 2005

Three generations of Aegean mastic worked off one Ugur Mumcu counter since 1945, sakizli dondurma, kurabiye and jams from the source

A working ceramic atelier on Paşadayı square, pots thrown on-site and taught hands-on

Beliz Fırtına's edit of quiet Turkish design, ceramics, jewellery and slow cosmetics

Banu Maga's art-design atelier that doubles as a workshop and talks space

Organic Grenache rosé and Tempranillo grown six kilometres of stone-terraced slope above the village, tasted facing Chios

Oktay Durna's three-thousand-piece Anatolian glass collection, housed in a Hacımemiş stone room

Istanbul's award-winning roaster, seasonally transplanted into a stone house

An architect's vintage-design concept store, sourced trunk by trunk from Europe and Morocco

Stone terrace at the gate of Erythrai antique city, the Ildırı sunset bench with takımadalar in frame

The mastic park north of the village, the peninsula's only living gallery of Pistacia lentiscus and the Sakız Ağacım revival project's home

The original sakızlı muhallebi house, the recipe the rest of the country has spent twenty years trying to copy

The Demirel family's handmade Alaçatı patisserie, a quiet bakery counter the village uses for birthdays it actually means

The Akbulut family's 2014 Alaçatı gelato counter, a Financial Times top-25 boutique, a hundred-and-fifty rotating flavours, made on site every morning

Hacımemiş's mulberry-tree corner since 1963, the village's classical Turkish coffee bench, untouched by the specialty wave

Eğlenhoca cooperative dairy, small-batch sepet keçi, deri tulum and oily-piquant kopanisti from peninsula goats

Tomris Maravent's 2004 corner café, the steady Alaçatı pulse, eight tables that grew into the village living room

Levent and Güler Köstem's working olive farm, fourteen thousand trees, JOOP gold-medal Memecik, restaurant and three guest rooms

The peninsula's serious specialty coffee bar, Guatemala, Colombia, Kenya, Ethiopia on rotation, a Hacımemiş regulars' room

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

Mahrem-label reds from Italian varietals, grown organically on the grounds of Türkiye's largest racehorse stud

Lena and Alihan Haydaroğlu's Özbek estate, Rhône blends from a wind gap two kilometres from the sea

Can Ortabaş's pioneering estate where Decanter Platinum bottles and an arboretum share one ridgeline above Kuşçular