The 22 Best Restaurants and Vineyards in İzmir, Turkey | Eater
"Chef and owner Ozan Kumbasar describes his cooking as Mediterranean cuisine nurtured by the soil and bounty of the Aegean. Though his one-page menu consists of only seven appetizers, two main courses, and two desserts, each dish is as vibrant and assertive as the Aegean. Focusing on local produce (like many chefs lucky enough to cook on the peninsula) and nose-to-tail cooking, he changes the menu monthly to feature items like şevketi bostan (blessed thistle), veal cheek, and cornelius cherry; lakerda (salt-preserved bonito), dashi, and pickled artichoke; or purslane with strawberry and çağla (green raw almonds). While Kumbasar is busy, manager and sommelier Seray Kumbasar looks after the restaurant, the customers, and the wine menu." - Tuba Şatana
