Restaurant in Çeşme

Melih Teksen's twenty-five-year Alaçatı kitchen, now plated on a terrace inside Buradan's vine rows at sunset

Two hundred Turkish bottles in a pomegranate garden behind a 150-year-old house, wine boutique and kitchen under the same roof

Diyarbakır charcoal craft married to the Aegean, with daily homemade meze from the owner's wife

A family-run raki-and-fish meyhane at the bazaar mouth where you bring your own bottle

Wood-fire slow food hidden in the Ovacık fields