Restaurants

The peninsula's restaurants fall into two camps: the coast, where you eat what came out of the water, and Alaçatı, where the kitchens are more composed and the rooms more designed. Both are worth a night.

Menus lean Aegean — wild greens, olive oil, sea bass, octopus, local cheeses — and the format is usually shared. Expect a slow service rhythm, and plan one dinner in each register rather than trying to compare them.