Locaties vergelijkbaar met Çeşme Castle & Archaeology Museum

The mastic park north of the village, the peninsula's only living gallery of Pistacia lentiscus and the Sakız Ağacım revival project's home

Ionian ruins and a hillside theatre above a fishing hamlet

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

Alaçatı's first gallery, where the village's painters and ceramicists have shown since 2005

Oktay Durna's three-thousand-piece Anatolian glass collection, housed in a Hacımemiş stone room

Banu Maga's art-design atelier that doubles as a workshop and talks space

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

The original sakızlı muhallebi house, the recipe the rest of the country has spent twenty years trying to copy

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

Hacımemiş's mulberry-tree corner since 1963, the village's classical Turkish coffee bench, untouched by the specialty wave

The Çeşme kumru, made by the same family since 1970

Three generations of Aegean mastic worked off one Ugur Mumcu counter since 1945, sakizli dondurma, kurabiye and jams from the source

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

Pozitif's Aegean outpost in Aya Yorgi cove, a thousand-cover beach with citrus gardens, a music programme that earns the room, June through September

Polished Aya Yorgi cove daytime that turns DJ-led after dark, Tayu sushi kitchen on site, the contemporary half of the cove's beach-club pair

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

Founded 1953 by the Kadagan brothers from Yugoslavia, the peninsula's archetype of stew-pot Anatolian home cooking, still in family hands

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

Çeşme's fish-and-meze institution since 1981