Teruar Urla

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.

• A luxurious stone building with a terrace and valley views, reached via vineyards, sets the tone before the first plate.
• The cooking is framed as minimalist and surprising, Italian technique filtered through local Mediterranean produce.
• Sustainability is operational, the restaurant describes a compost system that processes organic waste into compost and pet food within 24 hours, including on-site pellet production.

• Aubergine, used for smoky depth in a puree alongside meat terrine.
• Oxtail, tongue, and cheek, bound into a robust terrine style.
• Parsley, pushed beyond garnish into an earthy sauce.
• Tagliolini, a pasta reference point that shows the Italian strand in the cooking.
• Lemon juice and olive oil, used to emulsify and brighten pasta.
• Seasonal local produce from Urla and nearby producers, treated with a less-is-more approach.

A minimalist, ingredient-led tasting experience in Urla, reached by a drive through vineyards and served in a local-stone building with valley views. The cooking aims for intensity without clutter, Italian technique applied to local Mediterranean produce, with dishes that can swing from robust offal terrines to bright, emulsified pasta. Turkish wines dominate the list, and the property is set up for an overnight stay in guestrooms.