Locaties vergelijkbaar met Avlu Alaçatı

Tolga Kamiloğlu's contemporary Aegean kitchen on the Şifne seafront

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

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

The 1981 Çeşme fish house's village outpost, the old-town keeper for cold rakı and a whole grilled levrek

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

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

The Kabak family's marina-side outpost where the day's catch is read off a board and the rakı arrives without asking

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

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

All-day kitchen on the yacht slips, French-leaning breakfast through midnight cocktails, run by a working chef line rather than a brand operator

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

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

Altuğ Tezer's chef's table on the Çark Plajı pier

Melih Teksen's inventive Aegean table inside Buradan vineyard

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

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

A reservation-only farm garden between Alaçatı and Ovacık where the orange-cured olives alone earn the trip

A twelve-year Alaçatı kahvaltı institution that quietly moved into the village square, herbed eggs, proper jams, no theatrics

The 1974 Uğur Mumcu counter where the Çeşme kumru is still pressed the way the family wrote it, tomato, sucuk, kaşar, no shortcuts

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