Locali affini a Urla Şarapçılık

Mahrem-label reds from Italian varietals, grown organically on the grounds of Türkiye's largest racehorse stud

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

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

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

The peninsula's youngest serious estate, Chilean winemaking lineage, pre-phylloxera Carignan, panoramic terrace kitchen

Eğlenhoca cooperative dairy, small-batch sepet keçi, deri tulum and oily-piquant kopanisti from peninsula goats

The Gemici family's own Alaçatı label, mastic-skinned white and Syrah, sold beside their jams and olive-oil soap

The 1994 Saturday market on Tokoğlu's edge, the peninsula's slow-food anchor and the village's true social square

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

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

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

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

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

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

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

Istanbul's award-winning roaster, seasonally transplanted into a stone house

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