Authentic in Çeşme

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

The chef-owner sources every olive and cheese herself, then turns the morning into a fixed-spread argument for slow village breakfast

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

An owner-poured bar where the cocktail list is rewritten, not reprinted

Organic Grenache rosé and Tempranillo grown six kilometres of stone-terraced slope above the village, tasted facing Chios

Oktay Durna's three-thousand-piece Anatolian glass collection, housed in a Hacımemiş stone room