Restaurant in Çeşme

Melih Teksen's twenty-five-year Alaçatı kitchen, now plated on a terrace inside Buradan's vine rows at sunset

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

Diyarbakır charcoal craft married to the Aegean, with daily homemade meze from the owner's wife

The village's oldest rakı-fish table, run by the same family since 1950

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

A family-run raki-and-fish meyhane at the bazaar mouth where you bring your own bottle

Wood-fire slow food hidden in the Ovacık fields

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