Restaurant in Çeşme

Reservation-only wood-fired pizza in a 200-year Greek stone house near Şifne

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

Aegean meze read off both shores, served in a courtyard tucked between two 1850s Greek stone houses

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

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

Wood-fire slow food hidden in the Ovacık fields

Diyarbakır charcoal craft married to the Aegean, with daily homemade meze from the owner's wife

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

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