Dotted with olive and mastic groves, artichoke fields and vineyards, Cesme is coming into its own as a culinary hot spot thanks to the acclaimed, Noma-inspired Alancha and newer restaurants opened by arrivals from Istanbul and Izmir. In the old Greek village of Alacati, Tas Otel organizes autumn olive harvest outings, and Asma Yapragi, Babushka, Roka Bahce and Fava cook to the season with produce sourced from local growers. To the east, the boutique hotel and vineyard Urla Bagevi arranges tastings at nearby wineries including Urlice and Usca. Events celebrating local food and drink wild greens, wine, bread, the peninsula’s unique date olive, fish run spring through autumn. In Izmir, at the peninsula’s base, the food tour outfit Culinary Backstreets recently began offering walking tours.
https://www.nytimes.com/interactive/2016/01/07/travel/places-to-visit.html