Venues similar to Ahali Alaçatı

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

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

Melih Teksen's twenty-five-year Alaçatı institution, transplanted to Buradan's organic vines, set menu and pairings among the Grenache rows

Tolga Kamiloğlu's contemporary Aegean kitchen on the Şifne seafront

Melih Teksen's inventive Aegean table inside Buradan vineyard

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

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

A handmade Hacımemiş Aegean kitchen run by two women who wrote the modern Alaçatı home-cooking template

The Kabak family's marina-side outpost where the day's catch is read off a board and the rakı arrives without asking

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

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

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

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

A twenty-seat vineyard-house table of slow Ovacık cooking

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

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

Ayşenur Mıhçı's farm-to-table Aegean room, the only Michelin Bib Gourmand and Green Star on the peninsula

All-day kitchen on the yacht slips, French-leaning breakfast through midnight cocktails, run by a working chef line rather than a brand operator

Türkiye's first lobster restaurant, Tuğrul Erol's Çiftlikköy room since 1974 and Vedat Milor's consistent Aegean pick