OD Urla

"One of Türkiye’s first farm-to-table fine dining restaurants by chef Osman Sezener, serving a Michelin-starred tasting menu in a modern glass house overlooking olive groves."

"Od Urla is a restaurant established by Osman Sezener in 2018 in Urla, Türkiye. It features a vineyard garden, farm, separate kitchens, and a cellar. The restaurant follows a zero-waste, low carbon footprint philosophy, using locally sourced and self-produced ingredients. The menu, which changes seasonally, includes local specialties such as Urla’s blue tail shrimp and mastic artichokes. The restaurant also boasts an extensive wine cellar and a cocktail menu that features aromatic herbs and citrus fruits." - Guide MICHELIN

"OD Urla – led by Chef Osman Sezener – stands out for its authentic, deep-rooted culinary approach. In this family-run estate surrounded by vineyards and olive groves, the chef and his team showcase the finest local ingredients. Half of them are grown directly on-site, while the remainder is sourced with producers and artisans in the local vicinity. The plates are simple, natural, and rustic in some cases, but each dish is always perfectly executed, and those grilled on the restaurant's open wood fire deserve an honorable mention." - MICHELIN Guide

"OD Urla– led by Chef Osman Sezener – stands out for its authentic, deep-rooted culinary approach. In this family-run estate surrounded by vineyards and olive groves, the chef and his team showcase the finest local ingredients. Half of them are grown directly on-site, while the remainder is sourced with producers and artisans in the local vicinity. The plates are simple, natural, and rustic in some cases, but each dish is always perfectly executed, and those grilled on the restaurant's open wood fire deserve an honorable mention." - MICHELIN Guide

"A winding road takes you to the top of the hill, from where you get a first impression of Osman Sezener's world. Once you arrive at his family estate, you trade the view of olive trees and vines for his impressive vegetable garden. A visit to the garden is an absolute must, as is an overnight stay in one of the guestrooms. This trendy glasshouse restaurant is surrounded by breathtaking natural beauty, and the chefs' passion and energy is infectious. The restaurant grows about half of its ingredients independently and sources other produce from nearby suppliers. Chef Sezener works with a supply radius of about ten kilometres. The commitment to sustainability and local sourcing is as much part of this restaurant's identity as its focus on open-fire cooking. The chef cooks on a charcoal grill to bring out the natural flavours and textures of his ingredients. The cuisine is simple and unpretentious, sometimes even bordering on the rustic, but it is always full of flavour. Take the smooth mashed potatoes with caramelised onions, the perfectly grilled squid glazed with a braised onion jus, and a tuile of the remaining parts of the squid sprinkled with fresh herbs. This cuisine is personal. The way the robust, tender beef rib is balanced with textures of celeriac is testament to the chef's understanding of the ingredients and flavours that nature yields (there is both a vegetarian and non-vegetarian set menu)." - Michelin Inspector