Locali affini a Sailors Alaçatı

Small candlelit cocktail room off 2000. Sokak, handcrafted drinks, low volume, the closest the village gets to a proper speakeasy

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

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

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

Where the night goes when the dinner crowd has gone home

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

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

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

A neon-lit courtyard bar that runs on regulars, not reservations for show

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

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

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

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

Polished Aya Yorgi cove daytime that turns DJ-led after dark, Tayu sushi kitchen on site, the contemporary half of the cove's beach-club pair

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

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

Organic chateau-style Ovacık winery with sunset tastings over Chios

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