Geographical Indication
Mastic
The symbol of the peninsula; a wide range of products from desserts to ice cream, from jam to liqueur.
Çeşme’s Cuisine and Vineyards
Aegean herbs, seafood, mastic and a winemaking tradition. The peninsula’s cuisine rests on a simple yet characterful approach to the plate that follows the seasons.
A Cuisine That Follows the Seasons
Wild herbs gathered in spring, fish fresh off the daily stall in summer, the grape harvest and olive picking in autumn: Çeşme’s cuisine takes its calendar from nature. The trio of olive oil, sea salt and lemon appears on almost every plate.
- Aegean herbs such as golden thistle, chicory, wild fennel and samphire
- Fresh sea bream, sea bass, red mullet and octopus in season
- Mastic-flavored desserts, ice cream and preserves
- Artichokes, zucchini flowers and broad beans mark the start of the season
Don’t Leave Without Tasting
Products and table traditions unique to the peninsula.
Spring
Aegean Herbs
The wild herb cuisine celebrated in April with the Alaçatı Herb Festival.
Dalyan
Seafood
The taverns right next to the fishing port and daily seafood stalls.
Autumn
Viticulture
Producers on the Urla–Çeşme wine route practice boutique winemaking using native grapes.
Street Food
Kumru and Boyoz
Classics of coastal breakfast; at tea houses from morning till evening.
Germiyan
Village Tables
Rural breakfast with stone-oven bread, goat cheese, and homemade jams.
Seasonal Calendar
March – May
Herb gathering, artichokes, broad beans, lamb
June – August
Seafood, tomatoes, melon, figs
September – October
Grape harvest, mastic harvest, octopus
November – February
Olive harvest, citrus fruits, winter fish
From Local Producers to the Table
Our member properties run a direct-supply protocol with the peninsula’s producers; the use of local products on menus is part of our sustainability commitments.
Keep Discovering
More topics and accommodation options.