TERUAR URLA
Restaurant · Urla ·
Modern farmhouse with Michelin-starred cuisine & regional wines
Modern farmhouse with Michelin-starred cuisine & regional wines
"Earns a Green Star and shines in Izmir for hospitality and orchestration in the dining room: Ezgi Serdaroğlu runs service with professionalism, instinct and genuine warmth, calling herself the “orchestrator of the Teruar experience” as she keeps everything in flow between kitchen and dining room in support of Chef Osman Serdaroğlu’s vision; thanks to her watchful eyes, perfect timing and sense of hospitality, every guest is taken care of from start to finish." - The MICHELIN Guide
"A visit to Teruar Urla gives rise to a sense of natural serenity. That goes for both the drive along the vineyards and the atmosphere of this luxurious restaurant housed in a building of local stone. On one side, you can see the kitchen team at work; the aperitif room and terrace offer stunning views of the valley below. An overnight stay in one of the guestrooms is a must, but first, take the time to savour Osman Serdaroğlu's intense cuisine. He is a chef who believes in the power of simplicity. His minimalist approach to local cooking is infused with Italian flair, a result of his previous work experience. His dishes are always full of surprises. Whether he's serving fried courgette with a goat's cheese cream and dried yoghurt or an original take on lamb saltimbocca, every dish is sure to intrigue. This is simple and honest cuisine pared down to the essentials. Chef Serdaroğlu is happy to come to your table to expound his vision and share his penchant for local produce. The same goes for the wine list, in fact, which predominantly features Turkish labels. The terroir of Urla and its surroundings is special, there's no doubt about that." - Michelin Inspector
"Michelin-starred restaurant by chef Osman Serdaroğlu, located on the Urla Wine Route and featuring cross-Mediterranean cuisine."
"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
"Lush green lawns and cypress trees frame the view from Teruar’s floor-to-ceiling windows, set in a modern farmhouse constructed with Urla stones. Influences mingle from chef-owner Osman Serdaroğlu’s local roots, his experiences working at Michelin-starred restaurants in Italy, and his travels. Across the a la carte dishes and tasting menus, the chef’s plates are minimal and clear, showing a great balance of local seafood and seasonal vegetables. Options might include Urla sakız artichoke with broad bean veloute, blessed thistle with cuttlefish ink and clam sauce, or Karaburun tuna with asparagus. Start the night with a signature cocktail, such as the Plum (vodka, plum, Karaburun lemon) or Red Chili (tequila, triple sec, hot sauce), and continue with wines from the Urla Wine Route and beyond. While Osman Serdaroğlu runs the kitchen, Ezgi Serdaroğlu oversees the ambiance, the lounge, and the rooms of the on-site hotel." - Tuba Şatana
