Türkiye: Spacious and Breezy Restaurants in Urla, Levan and Teruar Urla

"Part of a seven-room boutique hotel managed by Ezgi Serdaroğlu, this Michelin-starred restaurant sits on a simple yet striking plot with vineyard and olive grove views, where a broad patio and terraces make spring-through-autumn dining feel serene and romantic—a feeling rooted in a stone-house design that reflects the region and in the fact that its first dinner was the Serdaroğlus’ own wedding reception. Chef Osman Serdaroğlu curates a menu that marries local, seasonal, high-quality ingredients with international techniques, especially Italian ones; he trained at ALMA in Parma and worked at Gennaro Esposito’s and Pino Cuttaia’s two-star restaurants, and about 80% of the pantry is sourced within 60 km, with occasional specialties like Tokat onion and garlic or Black Sea honey. The kitchen celebrates Aegean herbs, vegetables, and seafood—octopus, cuttlefish, crustaceans, fish—and his skill with Karaburun tuna stands out, while a passion for cheese yields strong cheese-centered options year-round and fresh pastas interpreted with seasonal local flavors. Deep knowledge of local wines informs an extensive pairing program that offers something special for each tasting menu; Turkish raki is not served to keep the focus on regional wines, yet it appears as a local ingredient in desserts. Even the ceramics and porcelain are designed by the chef, who creates forms for each dish and refreshes them as the menu evolves, underscoring a philosophy that values detail and care over extravagance and inviting you to savor refined cooking in the calm embrace of the garden." - The MICHELIN Guide