Locali affini a Bashaques

An architect's vintage-design concept store, sourced trunk by trunk from Europe and Morocco

Beliz Fırtına's edit of quiet Turkish design, ceramics, jewellery and slow cosmetics

A working ceramic atelier on Paşadayı square, pots thrown on-site and taught hands-on

Banu Maga's art-design atelier that doubles as a workshop and talks space

The Gemici family's own Alaçatı label, mastic-skinned white and Syrah, sold beside their jams and olive-oil soap

Oktay Durna's three-thousand-piece Anatolian glass collection, housed in a Hacımemiş stone room

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

Alaçatı's first gallery, where the village's painters and ceramicists have shown since 2005

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

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

Lena and Alihan Haydaroğlu's Özbek estate, Rhône blends from a wind gap two kilometres from the sea

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

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

The peninsula's serious specialty coffee bar, Guatemala, Colombia, Kenya, Ethiopia on rotation, a Hacımemiş regulars' room

Eğlenhoca cooperative dairy, small-batch sepet keçi, deri tulum and oily-piquant kopanisti from peninsula goats

An Italian gelataio who fell for the Aegean and now churns the peninsula's most honest gelato off a Hacimemis corner

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

The chef-owner sources every olive and cheese herself, then turns the morning into a fixed-spread argument for slow village breakfast

Where the night goes when the dinner crowd has gone home

A chef's seafood room with a jazz bar that infuses the Aegean into the glass