Locali affini a Buradan Winery

Melih Teksen's twenty-five-year Alaçatı kitchen, now plated on a terrace inside Buradan's vine rows at sunset

An owner-poured bar where the cocktail list is rewritten, not reprinted

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

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

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

Başak Cankeş's wearable-art house, where upcycled antique textiles become one-off pieces

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

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

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

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

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

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

Wood-fire day fish and herb meze with your feet near the sand at the Çark Beach bay

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

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

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

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

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