Agrilia Restaurant

After a quarter-century defining the à la carte room in Alaçatı's centre, chef-owner Melih Teksen moved Agrilia in 2024 out to Buradan's organic vineyards above Ovacık, and the relocation is the whole point. From April to September he runs seasonal set menus paired course-by-course with Buradan's own bottles, served on a terrace that looks down the grapevine rows toward a Chios-island sunset. Teksen forages his own herbs and rewrites the menu each season, treating the cooking as experiment rather than crowd-pleasing, which is exactly why it never reads as a view-trap despite the view. This is the serious chef-and-terroir table the Çeşme wine country had been missing.