Locaties vergelijkbaar met Ferdi Baba Şifne

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

Fish and Aegean meze on the marina edge, named after the Chios village whose flavours quietly cross the strait

Since 1993, the fishing-harbour family room that defined Port Alaçatı before the marina arrived around it

Italian-leaning Mediterranean kitchen on the cape, pasta, wood-fired pizza and Aegean fish in a room engineered for long sea-view dinners

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

Sertan's small seafood room on the Yıldızburnu cape, water-edge tables, sharp kitchen, prices that still make sense by Çeşme standards

Ilıca Hotel's open-deck Aegean room overlooking the thermal bay, the resort coast's most assured kitchen

A small Şifne fish house on the village side, for when even Ferdi Baba feels too crowded

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

The Yılmaz family's Çiftlikköy seafront since 2009, the quietest Çeşme fish table looking across to Sakız

Roberto Fracasso's Hacımemiş courtyard, the only Alaçatı oven where the pizzaiolo is actually Italian

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

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

Mordoğan iskele room facing the sea, the working-village fish counter that yacht trade hasn't reached

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

A 130-year stone-house garden in Hacımemiş where the Aegean serpme is taken seriously and the bazlama still comes off the saç

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

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