Plekken in Çeşme

Melih Teksen's twenty-five-year Alaçatı institution, transplanted to Buradan's organic vines — set menu and pairings among the Grenache rows

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

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

The 1975 Dalyan harbour fish house that defines what a Çeşme balık restoranı should taste like

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

The world's largest olive oil museum — a Klazomenai mill replica, a working modern press, a restaurant and a shop, seventeen kilometres from Alaçatı

Türkiye's first lobster restaurant — Tuğrul Erol's Çiftlikköy room since 1974 and Vedat Milor's consistent Aegean pick

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 1945 İnkılap Caddesi corner where damla sakızlı dondurma was invented — a Mersin family pastane now in its third generation

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