Locali in Çeşme

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

On the water's edge of antique Erythrai — three generations of family balıkçı in the peninsula's quiet north

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

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

The 1975 Dalyan harbour fish house that defines what a Çeşme balık restoranı should taste like

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

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

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

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

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

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

Zeytin Konak's wood-oven pizza room set inside its own pesticide-free vegetable field — forty-five covers, dinner only, salads cut that hour

Olga and Özgür's Turkish-Russian courtyard kitchen — two grandmothers' recipes met in a stone garden under pomegranate and lemon

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

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

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

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