Locali affini a Amavi

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

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

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

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

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

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

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

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

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

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

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

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

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

Italian-leaning Mediterranean kitchen on the cape, pasta, wood-fired pizza and Aegean fish in a room engineered for long sea-view dinners

Olga and Özgür's Turkish-Russian courtyard kitchen, two grandmothers' recipes met in a stone garden under pomegranate and lemon

Zeytin Konak's wood-oven pizza room set inside its own pesticide-free vegetable field, forty-five covers, dinner only, salads cut that hour

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

Sertan's small seafood room on the Yıldızburnu cape, water-edge tables, sharp kitchen, prices that still make sense by Çeşme standards

On the water's edge of antique Erythrai, three generations of family balıkçı in the peninsula's quiet north

Ilıca Hotel's open-deck Aegean room overlooking the thermal bay, the resort coast's most assured kitchen