Plekken in Ovacık

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

Ayşenur Mıhçı's farm-to-table Aegean room, the only Michelin Bib Gourmand and Green Star on the peninsula

Melih Teksen's inventive Aegean table inside Buradan vineyard

Organic chateau-style Ovacık winery with sunset tastings over Chios

A twenty-seat vineyard-house table of slow Ovacık cooking

Wood-fire slow food hidden in the Ovacık fields

A breakfast garden among Ovacık's vines, own house wine, own jams, own menemen