Restaurant in Çeşme

Aegean meze read off both shores, served in a courtyard tucked between two 1850s Greek stone houses

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

Modernised ocakbaşı with a Nişantaşı pedigree, transplanted to the marina with mixologist-led cocktails and grilled meats by the water