Venues similar to Rue 1387

Başak Cankeş's wearable-art house, where upcycled antique textiles become one-off pieces

Beliz Fırtına's edit of quiet Turkish design, ceramics, jewellery and slow cosmetics

A working ceramic atelier on Paşadayı square, pots thrown on-site and taught hands-on

Banu Maga's art-design atelier that doubles as a workshop and talks space

A chef's seafood room with a jazz bar that infuses the Aegean into the glass

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

Istanbul's award-winning roaster, seasonally transplanted into a stone house

Melih Teksen's twenty-five-year Alaçatı kitchen, now plated on a terrace inside Buradan's vine rows at sunset

Can Ortabaş's pioneering estate where Decanter Platinum bottles and an arboretum share one ridgeline above Kuşçular

Mahrem-label reds from Italian varietals, grown organically on the grounds of Türkiye's largest racehorse stud

Lena and Alihan Haydaroğlu's Özbek estate, Rhône blends from a wind gap two kilometres from the sea

Levent and Güler Köstem's working olive farm, fourteen thousand trees, JOOP gold-medal Memecik, restaurant and three guest rooms

Eğlenhoca cooperative dairy, small-batch sepet keçi, deri tulum and oily-piquant kopanisti from peninsula goats

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

Alaçatı's first gallery, where the village's painters and ceramicists have shown since 2005

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

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

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

The 1994 Saturday market on Tokoğlu's edge, the peninsula's slow-food anchor and the village's true social square

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