Plekken in Çeşme

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

Chef Can Aras's wood-fired seafood room — the most ambitious new arrival the stone village has had in a decade

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

Chef Ahmet Horasan's lemon-tree courtyard — Gault & Millau Türkiye 2024 Best Seafood

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

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

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

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

The Viento courtyard where Alaçatı's stone-village finally has a Michelin-listed seafood room of record

Two hundred Turkish bottles in a pomegranate garden behind a 150-year-old house — wine boutique and kitchen under the same roof

Aegean meze read off both shores, served in a courtyard tucked between two 1850s Greek stone houses

Enes Kara's stone courtyard reading of Aegean cooking, equal parts rooted and rewritten

A chef's seafood room with a jazz bar that infuses the Aegean into the glass

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

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

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

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

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

A late-arriving estate with the most accomplished vineyard kitchen on the Urla route — wood oven, Aegean-Italian menu

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

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

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

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

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

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

Vineyard restaurant where Foça Karası — a 2,600-year-old grape — is served alongside Cabernet from the same hillside

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