Places in Alaçatı

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

Hüseyin Pancar's year-round Aegean room inside Alavya, the rare hotel kitchen Istanbullular cross town for

Burakhan Akçe's open-air sharing room, modern Aegean small plates a careful step away from Kemalpaşa Caddesi's noise

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

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

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

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

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

An owner-poured bar where the cocktail list is rewritten, not reprinted

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

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

Enes Kara's stone courtyard reading of Aegean cooking, equal parts rooted and rewritten

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

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

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

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

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

The 1974 Uğur Mumcu counter where the Çeşme kumru is still pressed the way the family wrote it, tomato, sucuk, kaşar, no shortcuts

Thirty-seven local boutique bottles in the village's hundred-year priest's house, fireplace, three rooms upstairs, the bar that built the wine reputation