In 2025, we’re not just introducing new plates and pairings, we’re shaping a year through learning, creating, and growing together. The journeys we've embarked on, the notes we've taken, and the connections we've built have left a mark not only on our menu, but on the spirit of our restaurant.

Each step has deepened our understanding of the land, the seasons, and the people we walk this path with.

At the start of the year, our team—alongside expertly trained dogs—ventured into the oak forests of Lüleburgaz, home to the Arcadia vineyards, for our inaugural truffle hunt. During these days in Thrace, we had the privilege of learning directly from winery owner Zeynep Arca, who shared invaluable insights into the region’s terroir, climate, and the unique characteristics of its grapes.

Now, every sip at our table carries a richer tale: the land’s generosity, the craft of its people, and our shared commitment to celebrating nature’s gifts.

Our kitchen team recently completed an intensive four-day koji fermentation training, exploring the art of transforming humble ingredients into umami-rich staples.

By repurposing often-overlooked elements such as asparagus stems and corn cobs, we’ve created our own amazake, miso, and shoyu. These techniques now leave a subtle yet profound imprint on many of the dishes on our menu, introducing new layers of flavor while reinforcing our commitment to low-waste, ingredient-driven cooking.

Our service team recently completed an in-depth training with Sabiha Apaydın, one of Turkey’s leading wine experts, focused on natural wines and the ancient viticultural traditions of Anatolia.

This allows us to offer more than just taste at the table, we now share the origin of each wine, the story of the vineyard, and the philosophy of its maker. Each glass reflects a respectful harmony with nature; each conversation honors the soil, the producer, and a deeply rooted commitment to sustainable craftsmanship.

On July 24, we issued an open call for Bornova Misket, the indigenous grape of our city, İzmir. We welcomed all producers of this unique variety from across Türkiye to Vino Locale.

The proceeds from our guests that evening were donated to support genetic research on Bornova Misket, to be conducted at Institut Agro Montpellier. This was more than a tasting, it was a collective commitment to preserving the roots of a grape, and the cultural and agricultural heritage it represents.

In collaboration with young ceramic artist Leyla Borovalı who, like us, grew up on this land in Urla, we are proud to introduce Kybele: Women of Anatolia, a sculpture created exclusively for Vino Locale. The piece pays tribute to the strength and creativity of Anatolian women, whose spirit continues to inspire our work every day.

As a gesture of gratitude to all the women who shape our restaurant, each meal ends with a petit four served on a handcrafted Kybele plate, an edible thank-you, rooted in tradition and care.

Since the day we opened, one dessert has never left our menu: our chef’s mother’s lemon parfait. At just six years old, he declared, “One day I will be a chef, and this dessert will be on my menu.” Today, with that dream fulfilled, this dessert is more than a flavor—it has become a symbol of sharing and of dreams turning into reality.

Inspired by this heartfelt bond, we dedicate the proceeds from our lemon parfait to support the education of 22 girls in need at Koruncuk Village in Urla.

This year, we welcomed them to our restaurant for the very first time. Cooking side by side in the kitchen was an unforgettable joy for us all. Among them are four young girls who dream of becoming chefs, and we look forward to the day we can embrace them as part of our team.

As we reflect on a year marked by deeper connections with the land, enriched by knowledge, and strengthened by one another, we remain committed to creating, learning, and sharing every step of the way.
Here’s to new seasons, new discoveries, and meaningful encounters ahead.

With love,
The Vino Locale Team