Locali affini a İmi Ayayorgi

Pozitif's Aegean outpost in Aya Yorgi cove, a thousand-cover beach with citrus gardens, a music programme that earns the room, June through September

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

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

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

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

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

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

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

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

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

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

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

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

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

The Hacımemiş garden-cocktail format done at scale, kitchen runs all day, bar runs late, 150 covers under the trees

Fish and Aegean meze on the marina edge, named after the Chios village whose flavours quietly cross the strait

Since 1993, the fishing-harbour family room that defined Port Alaçatı before the marina arrived around it

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

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

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