Türkiye : Osman Sezener, one Chef, three Establishments and a trio of MICHELIN Stars

"Born from a “return to the roots,” this Aegean retreat unfolds across extensive land with a vineyard garden, farm, separate kitchens, and a cellar, all serving a zero‑waste, low carbon footprint philosophy. Open by day as well as in the evening and welcoming children until 6:00 pm, it leads you in with a stroll through olive trees, aromatic herbs, tomatoes, and pepper plants to a modest space whose “ornament” is the surrounding nature and a large stone oven inside; you can sit at the bar of the open kitchen to watch the cooking and experience the “Chef’s Journey” tasting. Animals are bred in‑house, olive oil is pressed on site, fruit and vegetables are grown by the team, and anything not produced is sourced from the nearby region, with seasonal ingredients shaping menus that are refreshed each season as the agricultural side keeps expanding. Local flavors—Urla’s blue tail shrimp, mastic artichokes, and Ödemiş potatoes—anchor the menu, and the lavash with beef tail, slow‑cooked over a 12‑hour wood fire, is not to be missed. Vegetarians and vegans have abundant options reflecting the rich variety of Aegean herbs and vegetables. A vast wine cellar ranges from France, Italy, Argentina, and Australia to producers on the Urla Vineyard Route, with pairings or an unusually large selection by the glass; garden‑fresh herb cocktails and Aegean citrus offer an experience “beyond expectation.”" - Guide MICHELIN