Venues similar to Ferdi Baba Köyiçi

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

Türkiye's first lobster restaurant, Tuğrul Erol's Çiftlikköy room since 1974 and Vedat Milor's consistent Aegean pick

The Viento courtyard where Alaçatı's stone-village finally has a Michelin-listed seafood room of record

Burakhan Akçe's open-air sharing room, modern Aegean small plates a careful step away from Kemalpaşa Caddesi's noise

The 1975 Dalyan harbour fish house that defines what a Çeşme balık restoranı should taste like

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

The Yılmaz family's Çiftlikköy seafront since 2009, the quietest Çeşme fish table looking across to Sakız

The original Şifne address of the Kabak fish dynasty, the quiet one, where the locals still go

Chef Can Aras's wood-fired seafood room, the most ambitious new arrival the stone village has had in a decade

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

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

Sertan's small seafood room on the Yıldızburnu cape, water-edge tables, sharp kitchen, prices that still make sense by Çeşme standards

A restored 150-year Alaçatı stone house with a courtyard garden and a year-round following

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

A handmade Hacımemiş Aegean kitchen run by two women who wrote the modern Alaçatı home-cooking template

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

On the water's edge of antique Erythrai, three generations of family balıkçı in the peninsula's quiet north

Melih Teksen's twenty-five-year Alaçatı institution, transplanted to Buradan's organic vines, set menu and pairings among the Grenache rows