Locali affini 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

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

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