Alaçatı is a town located in Çeşme borough, Izmir province, on the narrowed section of Çeşme peninsula, right in the middle of a corridor where the wind blows from the north to the south and vica versa. Northeast wind (poyraz) is dominant in the summer to let Alaçatı breathe; southwest wind (lodos) prevails in the winter to provide a mild climate. Alaçatı is one of the most windy areas in Turkey, with 330 windy days a year in average making it one of the leading windsurf resorts of the world.
It is surrounded by Ilıca known with its beaches in the north, Port Alaçatı housing the surf clubs in the south, and Karadağ full of olive groves and newly developing vineyards in the west. Alaçatı is 3 km inland; its altitude from the sea is 16 m. It is 70 km from downtown Izmir and 90 km from Adnan Menderes Airport, and is very easy to reach from the highway The airport shuttles from İzmir to Çeşme are available.
Alaçatı became an Ottoman town in the 14th century, according to some; in the 15th century, according to others. Regardless of the date, Alaçatı was originally settled by Greeks in the 17th century. The Muslim population was 132 out of a population of 13,845 in 1895. After the defeat of the Ottomans in the Balkan Wars, Ottoman Muslim refugees fled to the western coast of Anatolia. The Greek population of Alaçatı was forced to leave in 1914 and the village was empted. Most of the Greek returned in 1919 during Greek administration of Smyrna (1919-1922) when the Hellenic Army occupied the region of Izmir. The majority fled hastily with the retreating Greek Army following Greece's defeat in the Greco-Turkish War, whilst others fled from the shores of Smyrna. The unilateral emigration of the Greek population, already at an advanced stage, was transformed into a population exchange backed by international legal guarantees.
Under the Treaty of Lausanne in 1923 and according to the implementation of the compulsory exchange of populations, Muslims who lived in Crete, Thrace, Macedonia and Dodecanese settled in Alatsata city in the houses abandoned by the Greeks. Most of these houses still remain in Alaçatı as an attraction for people to see and absorb the feeling of life in the past.
* Source Wikipedia
Alaçatı Herb Festival
The festival, which began to be held in April of 2010 for the very first time to introduce the herbs of Aegean region, plays an important role in tourism population. It is a very important festival not only to expose and introduce the richness of the herbs to our country and the world but also to pass on the traditional dishes cooked with these herbs to the next generations.
Mercan Köşk Alaçatı attracts attention of its guests with its servings of different tastes and special events during the Herbs Festival. It allows its guests to have a pleasant time besides giving them the opportunity to enjoy the festival spirit by planting gumwood, herb harvesting and traditional cooking techniques.
Our Special Cookies We Serve at 5 o'clock Teatime
Almond & Lemon Cookies
- 750gr Flour
- 2 Eggs (1 Eggyolk Seperated)
- 1 Sachet Baking Powder (1 Tablespoon)
- 1 Sachet Vanilla Sugar or 1 Tablespoon Vanilla
- 300gr Sugar
- 250gr Margarine (At Room Temperature)
- 250gr Yogurt
- 50gr Shaved Almonds
- 2 Tablespoon Sunflower or Olive Oil
- 1 Teaspoon Fresh Lemon Zest
- Beat the whole egg and eggwhite with sugar and yogurt until well incorporated. Add oil, zest and margarine and mix.
- Put in flour, almonds and baking powder and blend until a very soft dough form
- Take small pieces of the dough and form into balls, put them on baking paper covered trays. Coat them with egg yolk.
- Bake the cookies for 40 minutes and let them cool. You can store in on airtight containers.
Blueberry & Lemon Cookies
- 100gr Butter (At Room Temperature)
- 3/4 Cup of Sugar
- 1 egg
- 2 cups flour
- 1 Tablespoon Baking Powder
- Grated Peels of 1 Lemon
- 1 Cup of Blueberries
- Beat butter and sugar in a bowl
- Add egg and eggyolk and keep beating
- In a different bowl mix flour lemon peels and baking powder together
- Add the dry ingredients into the other mixture step by step and knead well
- Set the dough into the fridge or 30 minutes
- Place a cooking paper on the tray
- Place the dough on the cooking paper with an icecream spoon
- Bake in a 1750C pre-heated oven for 13-15 minutes