Ark Alaçatı
Hacımemiş
Stone-walled Hacımemiş room where wine, jazz and Aegean cooking share the same evening, Ozan Musluoğlu directs the music
20 places to explore
Venues similar to Babylon Aya Yorgi
Hacımemiş
Stone-walled Hacımemiş room where wine, jazz and Aegean cooking share the same evening, Ozan Musluoğlu directs the music
Çeşme
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
The 1975 Dalyan harbour fish house that defines what a Çeşme balık restoranı should taste like
Çeşme
Michelin Guide-listed family osteria a few streets from the castle, serving day-boat fish and meze without the marina markup
Çeşme Merkez & Kale
A 1528 Ottoman caravanserai sleeping beside the castle and marina
Çiftlik, Çeşme
A seaside lobster house run by a host who has held the room for years
Ardıç, Çeşme
Reservation-only wood-fired pizza in a 200-year Greek stone house near Şifne
Alaçatı (Köyiçi)
A restored 150-year Alaçatı stone house with a courtyard garden and a year-round following
Alaçatı
Burakhan Akçe's open-air sharing room, modern Aegean small plates a careful step away from Kemalpaşa Caddesi's noise
Hacımemiş
Hacımemiş's quiet stone garden, a chef's Aegean address that has held the same Tire-sourced standard since 2010
Hacımemiş
An 1800s Hacımemiş courtyard under the olive trees, the village's most romantic stone-house dining room
Hacımemiş
A handmade Hacımemiş Aegean kitchen run by two women who wrote the modern Alaçatı home-cooking template
Şifne
The original Şifne address of the Kabak fish dynasty, the quiet one, where the locals still go
Ilıca
Ilıca Hotel's open-deck Aegean room overlooking the thermal bay, the resort coast's most assured kitchen
Tokoğlu
Can Ortabaş's pioneering estate where Decanter Platinum bottles and an arboretum share one ridgeline above Kuşçular
Tokoğlu
Mahrem-label reds from Italian varietals, grown organically on the grounds of Türkiye's largest racehorse stud
Tokoğlu
Meltem Güner Atalay's hillside estate, night-harvest grapes, gravity-fed cellar, 20,000 bottles by hand
Tokoğlu
A late-arriving estate with the most accomplished vineyard kitchen on the Urla route, wood oven, Aegean-Italian menu
Tokoğlu
The peninsula's youngest serious estate, Chilean winemaking lineage, pre-phylloxera Carignan, panoramic terrace kitchen
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