Sustainability is the cornerstone of our restaurant's ethos. We carefully curate our ingredients from local producers, emphasizing fresh, seasonal offerings that celebrate the region’s bounty. Our menus are thoughtfully crafted to highlight plant-based options, reflecting our commitment to both health and environmental responsibility. We embrace sustainable agricultural practices, ensuring that every dish is rooted in ethical sourcing.

Our dedication extends to meticulous waste management, where kitchen scraps are transformed into nutrient-rich compost, contributing to a closed-loop system. Water conservation is a priority, and we rigorously select recyclable materials, all while harnessing sustainable energy sources with a focus on efficiency. This ethical commitment is not just a philosophy but a long-term responsibility that we uphold with our team and partners, fostering a deep respect for nature and the world we share.

At Urla Vino Locale, we are deeply committed to enhancing the potential of local producers while championing sustainable gastronomy throughout the production process. Our philosophy is rooted in forging long-term partnerships with regional farmers, bolstering their efforts through the security of annual contracts and advance payments.

Our dedication extends beyond mere transactions; we engage with producers on a monthly basis, emphasizing the critical importance of pesticide-free agriculture and the preservation of indigenous seeds. By personally selecting materials from the fields, we ensure a direct connection to the source of our ingredients. In collaboration with our farmers, we actively explore and implement innovative agricultural techniques, adapting to the challenges posed by global warming and developing forward-thinking solutions.

Moreover, we are proud supporters of soilless agriculture initiatives at the Izmir Institute of Technology, where we contribute to the education of future culinary professionals, underscoring the significance of this evolving ecosystem in the realm of sustainable gastronomy.

Anatolian cuisine is a profound embodiment of sustainability, deeply rooted in traditions honed by nomadic societies as they sought to preserve their resources while on the move. The age-old techniques of pickling, fish drying, and the crafting of noodles and tarhana have ensured survival across generations. Dairy products such as cheese, butter, and yogurt stand as cornerstones of this enduring culinary culture.

At our restaurant, our foremost mission is to keep this rich heritage alive and to share its wisdom with the world. Rather than focusing on conventional cuts like tenderloin or chops, our menus celebrate the often-overlooked treasures of the traditional cuisine of this lands: cheeks, tails, tongues, brains, hearts, and sweetbreads. When prepared with care, these ingredients reveal an unparalleled depth of flavor, embodying the essence of our heritage in gastronomy.

In an era dominated by technology and automation, our true focus remains on people and the power of communication. The cornerstone of our success lies in fostering a genuine team spirit among our colleagues and maintaining strong, cohesive communication.

We are committed to local development and sustainability, which is why we prioritize hiring individuals from the Urla region and neighboring villages. This approach not only strengthens our connection to the community but also enhances local employment opportunities. We actively engage with young people by offering internships as early as high school, nurturing their talents, and integrating them into our team following their summer training. Moreover, we encourage and support our team members to stay rooted in their heritage by engaging in agriculture and animal husbandry on their ancestral lands.

By investing in our people and community, we ensure that our commitment to sustainability is not just a practice but a deeply ingrained value that drives everything we do.

Our organic bond with local producers, farms, and neighbors is at the core of our philosophy. The green waste generated in our kitchen is repurposed as feed for the farms we support within our village, fostering a cycle of nourishment and sustainability. On our own land, we transform compost waste into nutrient-rich worm castings, which we then use to fertilize both our garden and the fields of the producers with whom we collaborate.

For us, sustainability transcends mere projects; it is a holistic approach to life—an ethos of giving back to nature what it so generously provides. This cyclical relationship with the land is not just a practice but a fundamental way of being, ensuring that we exist in harmony with the natural world.

We are dedicated to elevating the profile of Turkish wines and indigenous grape varieties by exclusively featuring local wines on our menu. We believe that the wines of this region, particularly those crafted with traditional methods, offer the most authentic and harmonious pairings with our cuisine. Our carefully curated selection includes wines from passionate producers across the country, from Şırnak and Artvin to Thrace, who are committed to safeguarding natural resources through sustainable farming practices.

These vintners, driven by passion rather than commercial gain, are the true inspiration behind our wine program. By showcasing their work, we aim to deepen the appreciation for the unique terroir of Turkey and its rich viticultural heritage.