Venues similar to Da Franco Gelato

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

A small, coffee-only room that fresh-roasts and means it

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

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

The peninsula's serious specialty coffee bar, Guatemala, Colombia, Kenya, Ethiopia on rotation, a Hacımemiş regulars' room

Tomris Maravent's 2004 corner café, the steady Alaçatı pulse, eight tables that grew into the village living room

The Akbulut family's 2014 Alaçatı gelato counter, a Financial Times top-25 boutique, a hundred-and-fifty rotating flavours, made on site every morning

The Demirel family's handmade Alaçatı patisserie, a quiet bakery counter the village uses for birthdays it actually means

Nas and Cem's 2019 boulangerie-bistro on 12047, proper viennoiserie, hand-made sandwiches and a Tuesday day off

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

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

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

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

Hacımemiş's mulberry-tree corner since 1963, the village's classical Turkish coffee bench, untouched by the specialty wave

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

A neon-lit courtyard bar that runs on regulars, not reservations for show

The original sakızlı muhallebi house, the recipe the rest of the country has spent twenty years trying to copy

The 1945 İnkılap Caddesi corner where damla sakızlı dondurma was invented, a Mersin family pastane now in its third generation

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

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