Çeşme Summer Opener

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

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

Wood-fire day fish and herb meze with your feet near the sand at the Çark Beach bay

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

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

A family-run raki-and-fish meyhane at the bazaar mouth where you bring your own bottle

The Hacımemiş garden-cocktail format done at scale, kitchen runs all day, bar runs late, 150 covers under the trees

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

A neon-lit courtyard bar that runs on regulars, not reservations for show

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

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

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

Stone-walled Hacımemiş room where wine, jazz and Aegean cooking share the same evening, Ozan Musluoğlu directs the music