Owner/chef Erhan Şeker is rightly proud of his hybrid restaurant, hotel and cookery school overlooking the Bay of Edremit, and he loves to introduce guests from around the globe to the joys of local Aegean produce. You’ll dine on local specialities in an elegant indoor dining space or panoramic garden terrace, and can stay overnight in simple but pretty guestrooms. 

Staying overnight is highly recommended because the Zeytin Bağı organic breakfast spread (included in room price, ₺30 otherwise) is famous throughout the country for its freshness, variety and deliciousness. If you sign up for the full-day cooking class in spring and autumn (US$50 including meal), you may even be able to emulate it at home.