Venues similar to Martı Alaçatı

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

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

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

Three generations of Aegean mastic worked off one Ugur Mumcu counter since 1945, sakizli dondurma, kurabiye and jams from the source

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

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

The Sezginer family puts up a wholly organic morning under their own vines, pouring grape juice pressed from grapes you can reach up and pick

Wood-fire day fish and herb meze with your feet near the sand at the Çark Beach bay

A corner garden of lemon trees where the serpme stays classic and the pişi keeps coming, no bazaar-street theatre attached

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

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

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

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

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

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

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

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

Çeşme's fish-and-meze institution since 1981

A seaside lobster house run by a host who has held the room for years

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