Locali affini a Babylon Aya Yorgi

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

Polished Aya Yorgi cove daytime that turns DJ-led after dark, Tayu sushi kitchen on site, the contemporary half of the cove's beach-club pair

The 1975 Dalyan harbour fish house that defines what a Çeşme balık restoranı should taste like

Michelin Guide-listed family osteria a few streets from the castle, serving day-boat fish and meze without the marina markup

Çeşme's fish-and-meze institution since 1981

A 1528 Ottoman caravanserai sleeping beside the castle and marina

A seaside lobster house run by a host who has held the room for years

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

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

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

The original Şifne address of the Kabak fish dynasty, the quiet one, where the locals still go

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

Can Ortabaş's pioneering estate where Decanter Platinum bottles and an arboretum share one ridgeline above Kuşçular

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

Mahrem-label reds from Italian varietals, grown organically on the grounds of Türkiye's largest racehorse stud

Meltem Güner Atalay's hillside estate, night-harvest grapes, gravity-fed cellar, 20,000 bottles by hand

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

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