Locali affini a Nook Cocktail Bar

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

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

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

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

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

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

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

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

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

The Yılmaz family's Çiftlikköy seafront since 2009 — the quietest Çeşme fish table looking across to Sakız

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

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

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

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

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

Roberto Fracasso's Hacımemiş courtyard — the only Alaçatı oven where the pizzaiolo is actually Italian

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

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

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