Plekken in Çeşme

Melih Teksen's twenty-five-year Alaçatı institution, transplanted to Buradan's organic vines, set menu and pairings among the Grenache rows

On the water's edge of antique Erythrai, three generations of family balıkçı in the peninsula's quiet north

Chef Can Aras's wood-fired seafood room, the most ambitious new arrival the stone village has had in a decade

Ayşenur Mıhçı's farm-to-table Aegean room, the only Michelin Bib Gourmand and Green Star on the peninsula

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

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

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

Chef Ahmet Horasan's lemon-tree courtyard, Gault & Millau Türkiye 2024 Best Seafood

Buse Bağlayan's farm-to-table room inside Small Luxury Hotels' only Alaçatı address, the kitchen is fed by the family's Ovacık farm

The world's largest olive oil museum, a Klazomenai mill replica, a working modern press, a restaurant and a shop, seventeen kilometres from Alaçatı

Türkiye's first lobster restaurant, Tuğrul Erol's Çiftlikköy room since 1974 and Vedat Milor's consistent Aegean pick

Hüseyin Pancar's year-round Aegean room inside Alavya, the rare hotel kitchen Istanbullular cross town for

Burakhan Akçe's open-air sharing room, modern Aegean small plates a careful step away from Kemalpaşa Caddesi's noise

Hacımemiş's quiet stone garden, a chef's Aegean address that has held the same Tire-sourced standard since 2010

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

The Viento courtyard where Alaçatı's stone-village finally has a Michelin-listed seafood room of record