Cafe in Çeşme

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

Istanbul's award-winning roaster, seasonally transplanted into a stone house

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

The Çeşme kumru, made by the same family since 1970

Stone terrace at the gate of Erythrai antique city, the Ildırı sunset bench with takımadalar in frame

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

The Akbulut family's 2014 Alaçatı gelato counter, a Financial Times top-25 boutique, a hundred-and-fifty rotating flavours, made on site every morning