Rustic in Çeşme

A working 9.5-dönüm farm puts its own tomatoes, peppers and preserves on a thirty-three-plate table overlooking a waterfall

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

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

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

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

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

Stone terrace at the gate of Erythrai antique city, the Ildırı sunset bench with takımadalar in frame

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

Zeytin Konak's wood-oven pizza room set inside its own pesticide-free vegetable field, forty-five covers, dinner only, salads cut that hour

A 130-year stone-house garden in Hacımemiş where the Aegean serpme is taken seriously and the bazlama still comes off the saç

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

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

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

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

Meltem Güner Atalay's hillside estate, night-harvest grapes, gravity-fed cellar, 20,000 bottles by hand

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

A breakfast garden among Ovacık's vines, own house wine, own jams, own menemen

Nihal Hanım's garden in Saip village, forty house jams, mountain-foraged herbs, breakfast cooked by the village women

A twelve-year Alaçatı kahvaltı institution that quietly moved into the village square, herbed eggs, proper jams, no theatrics

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

A reservation-only farm garden between Alaçatı and Ovacık where the orange-cured olives alone earn the trip

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