Alaçatı Windsurf Season

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

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

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

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 Hacımemiş garden-cocktail format done at scale, kitchen runs all day, bar runs late, 150 covers under the trees

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

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

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

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

The Kabak family's marina-side outpost where the day's catch is read off a board and the rakı arrives without asking

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

Stone-walled Hacımemiş room where wine, jazz and Aegean cooking share the same evening, Ozan Musluoğlu directs the music

Thirty-seven local boutique bottles in the village's hundred-year priest's house, fireplace, three rooms upstairs, the bar that built the wine reputation

Small candlelit cocktail room off 2000. Sokak, handcrafted drinks, low volume, the closest the village gets to a proper speakeasy

Wood-fire slow food hidden in the Ovacık fields