Venues similar to Ferdi Baba Port Alaçatı

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

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

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

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

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

The 1981 Çeşme fish house's village outpost, the old-town keeper for cold rakı and a whole grilled levrek

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

All-day kitchen on the yacht slips, French-leaning breakfast through midnight cocktails, run by a working chef line rather than a brand operator

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

Since 1993, the fishing-harbour family room that defined Port Alaçatı before the marina arrived around it

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 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

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

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

Mordoğan iskele room facing the sea, the working-village fish counter that yacht trade hasn't reached

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

Ilıca Hotel's open-deck Aegean room overlooking the thermal bay, the resort coast's most assured kitchen

Michelin Guide-listed family osteria a few streets from the castle, serving day-boat fish and meze without the marina markup

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