Locali affini a Yek Alacati

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

Stone-walled Hacımemiş room where wine, jazz and Aegean cooking share the same evening, Ozan Musluoğlu directs the music

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

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

Small candlelit cocktail room off 2000. Sokak, handcrafted drinks, low volume, the closest the village gets to a proper speakeasy

Organic Grenache rosé and Tempranillo grown six kilometres of stone-terraced slope above the village, tasted facing Chios

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

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

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

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

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

Istanbul's award-winning roaster, seasonally transplanted into a stone house

The Hacımemiş garden-cocktail format done at scale, kitchen runs all day, bar runs late, 150 covers under the trees

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

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

Championship coffee by day, an award-winning bar by night, on the same counter

A neon-lit courtyard bar that runs on regulars, not reservations for show