“An incredibly friendly, family-run hotel in a lively Aegean resort popular with windsurfers and well-to-do Turks”
Unfussy but spacious and comfortable, the eight bedrooms are all slightly different. Common features throughout are high ceilings, exposed stone walls, high quality mattresses, crisp cotton sheets and bouncy pillows, plus modern bathrooms with power showers and branded toiletries. Turkish rugs, striped bedspreads and muslin drapes add warmth, while antiques impart some old-fashioned charm – an opaline chandelier here, a mirrored armoire there.
There are three ‘special’ rooms: the cosy Blue Room has a small private patio, while the large Terrace Room has a balcony and built-in corner seats for catching the summer sun.
The third special room, the White Room, has a four-poster bed and is favoured by honeymooners. One of the few hotels in Alaçati that’s open all year, Incirliev is centrally heated but these three rooms also have a fireplace – adding to the romance of an off-season stay.
The other 'Incirli' rooms are in a newer annex, but still full of charm; even the three smallest are a generous 25 square metres. All rooms have A/C, a safe, minibar, and internet access, but there are no TVs. “We wired every room for cable TV, but then changed our minds,” says Sabahat. “Nobody has complained and many people have thanked us as it gives them time to talk and relax.”
Nobody will sleep through breakfast here. It’s a feast of seasonal produce - Osman’s quince, wild cherry, and lemon jam, six kinds of bread, several varieties of olives, locally grown tomatoes and cucumbers drizzled in extra virgin olive oil and fresh oregano, spinach börek, pancakes with ricotta and crispy butter, freshly squeezed orange and pomegranate juice and strong Turkish cay. The setting is equally impressive: a rustic kitchen with antique floor tiles that opens onto the garden. Every afternoon between 5-7pm, guests are treated to an ever-changing selection of sweets and snacks.
Alaçati has plenty of classy restaurants that cater to the cosmopolitan crowd. Agrilia, an excellent Italian in a converted tobacco warehouse, also hosts weekly tango lessons. Trendy Lavanta and Tuval are where weekending Istanbullus go to see and be seen. Seafood is plentiful and delicious: try the spaghetti marinara and mussels wrapped in vine leaves at Kalamata or any of the excellent fish restaurants lining the marina of Dalyankoy. Most meals are rounded off with an ice cream, pudding or liqueur flavoured with mastic, the resinous gum grown exclusively in Çesme and the Greek island of Chios.