Garden in Çeşme

Chef Ahmet Horasan's lemon-tree courtyard, Gault & Millau Türkiye 2024 Best Seafood

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

The world's largest olive oil museum, a Klazomenai mill replica, a working modern press, a restaurant and a shop, seventeen kilometres from Alaçatı

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

Hacımemiş's quiet stone garden, a chef's Aegean address that has held the same Tire-sourced standard since 2010

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

Wood-fire slow food hidden in the Ovacık fields

Stone terrace at the gate of Erythrai antique city, the Ildırı sunset bench with takımadalar in frame

The mastic park north of the village, the peninsula's only living gallery of Pistacia lentiscus and the Sakız Ağacım revival project's home

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

A late-arriving estate with the most accomplished vineyard kitchen on the Urla route, wood oven, Aegean-Italian menu

The peninsula's youngest serious estate, Chilean winemaking lineage, pre-phylloxera Carignan, panoramic terrace kitchen

An 1800s Hacımemiş courtyard under the olive trees, the village's most romantic stone-house dining room

Levent and Güler Köstem's working olive farm, fourteen thousand trees, JOOP gold-medal Memecik, restaurant and three guest rooms

Roberto Fracasso's Hacımemiş courtyard, the only Alaçatı oven where the pizzaiolo is actually Italian

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

Vineyard restaurant where Foça Karası, a 2,600-year-old grape, is served alongside Cabernet from the same hillside