Locali affini a Rumeli Pastanesi

The original sakızlı muhallebi house, the recipe the rest of the country has spent twenty years trying to copy

The Akbulut family's 2014 Alaçatı gelato counter, a Financial Times top-25 boutique, a hundred-and-fifty rotating flavours, made on site every morning

The Demirel family's handmade Alaçatı patisserie, a quiet bakery counter the village uses for birthdays it actually means

Hacımemiş's mulberry-tree corner since 1963, the village's classical Turkish coffee bench, untouched by the specialty wave

The 1974 Uğur Mumcu counter where the Çeşme kumru is still pressed the way the family wrote it, tomato, sucuk, kaşar, no shortcuts

Stone terrace at the gate of Erythrai antique city, the Ildırı sunset bench with takımadalar in frame

Tomris Maravent's 2004 corner café, the steady Alaçatı pulse, eight tables that grew into the village living room

Founded 1953 by the Kadagan brothers from Yugoslavia, the peninsula's archetype of stew-pot Anatolian home cooking, still in family hands

Nihal Hanım's garden in Saip village, forty house jams, mountain-foraged herbs, breakfast cooked by the village women

Three generations of Aegean mastic worked off one Ugur Mumcu counter since 1945, sakizli dondurma, kurabiye and jams from the source

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

A breakfast garden among Ovacık's vines, own house wine, own jams, own menemen

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

A 130-year stone-house garden in Hacımemiş where the Aegean serpme is taken seriously and the bazlama still comes off the saç

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

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

The world's largest olive oil museum, a Klazomenai mill replica, a working modern press, a restaurant and a shop, seventeen kilometres from Alaçatı

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

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