Espaços semelhantes a Yeni Yer

Two hundred Turkish bottles in a pomegranate garden behind a 150-year-old house — wine boutique and kitchen under the same roof

Hacımemiş's quiet stone garden — a chef's Aegean address that has held the same Tire-sourced standard since 2010

An 1800s Hacımemiş courtyard under the olive trees — the village's most romantic stone-house dining room

Vineyard restaurant where Foça Karası — a 2,600-year-old grape — is served alongside Cabernet from the same hillside

A late-arriving estate with the most accomplished vineyard kitchen on the Urla route — wood oven, Aegean-Italian menu

The peninsula's youngest serious estate — Chilean winemaking lineage, pre-phylloxera Carignan, panoramic terrace kitchen

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

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

Buse Bağlayan's farm-to-table room inside Small Luxury Hotels' only Alaçatı address — the kitchen is fed by the family's Ovacık farm

A culinary academic's Greek-Aegean fine-dining room tucked into a fifteen-room boutique near the Marina road

Olga and Özgür's Turkish-Russian courtyard kitchen — two grandmothers' recipes met in a stone garden under pomegranate and lemon

Zeytin Konak's wood-oven pizza room set inside its own pesticide-free vegetable field — forty-five covers, dinner only, salads cut that hour

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

The credible Anatolian grill room of Dalyan Marina

The village's oldest rakı-fish table, run by the same family since 1950

Enes Kara's stone courtyard reading of Aegean cooking, equal parts rooted and rewritten

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

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