At Vino Locale, in a landscape surrounded by centuries-old olive trees, artichoke fields and vineyards, we combine innovative tastes and comfort in a unique ambiance, inspired by the region's rich food culture.
By reflecting the transformation in nature on our menu with joint efforts of our local partners who give their hearts to Urla, producing from the land to the sea... That is how we tell our story.
In our journey that we started as the first chef restaurant of the region, we work tirelessly for the sustainability of this cycle and continue to share this experience in harmony with the texture of Urla. In order to make this whole experience special, we keep our service quality at the highest level with a limited capacity of 7 tables.
Thanks to the richness of the fertile Aegean lands, which have been home to different communities for centuries; both old and new recipes come to life on Ozan Kumbasar's innovative plates.
In the center of Urla Wine Route we have created a wine menu solely starring local grapes of our local producers. In parallel with the dynamic food menus that change every month, we taste the yields of all producers in Türkiye at regular intervals and choose matching wines that are compatible with each plate. Discover our menu using the following links.
"Food Menu" ,
"Drink Menu"
We follow the promising development of wine production in our country with excitement and carefully include boutique wines in the menu.
Ozan Kumbasar has carried a deep love of cuisine in his heart since his childhood. The chef who enjoys creating new tastes with his inexhaustible curiosity at Urla Vino Locale, prepares a new menu every month with the products of Urla and the region, taking into account the principle of seasonality.
He cooperates with farmers and producers in the region in order to increase the potential of local producers and adopt a sustainable gastronomic approach. Kumbasar’s sustainability manifesto aims to contribute to the responsible use of world's resources.
Thus, he embraces his zero waste mission in the kitchen by carefully evaluating all parts of each ingredient he uses in his recipes. He also works part-time as a lecturer at Izmir University of Economics to share his culinary experiences with future chefs.
Seray Kumbasar, one of the co-founders of Urla Vino Locale, is also the creator behind the architectural design and concept of the restaurant. In order to provide the best service for the guests, she meticulously manages guest relations and briefs the service team. She prepares the restaurant's wine menu, which consists entirely of local wines and updates her food & wine pairings monthly through regular tastings with the chef.
Before launching Urla Vino Locale, Seray Kumbasar perfected her expertise at the local wineries along Urla Wine Route. She has been honored with the Michelin Sommelier 2024 award, a milestone as Michelin’s first-ever recognition of its kind in Turkey.
Kuşçular, 8037. Sk. No:3, 35430 Urla/Izmir.
We kindly inform our esteemed guests that in order to provide the desired comfort and ambiance, we only welcome guests who are 15 years of age or older.
Wednesday to Sunday; 14:00-23:00
+90 (533) 321 84 66