Restaurants

Vino Locale

Name: Vino Locale
Address: Kuşçular Mahallesi, 8037. Sokak No:3, Urla, Izmir, İzmir, 35430, TUR
Telephone: +90 533 321 84 66
Price range: Spare no expense

Kuşçular Mahallesi, 8037. Sokak No:3, Urla, Izmir, 35430, Türkiye

₺₺₺₺ · Turkish, Asian Influences

Outdoor dining Farm-to-table

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Vino Locale

Kuşçular Mahallesi, 8037. Sokak No:3, Urla, Izmir, 35430, Türkiye

₺₺₺₺ · Turkish, Asian Influences

Outdoor dining Farm-to-table

Two Stars: Excellent cooking

Ozan and Seray Kumbasar make a formidable team who put their heart and soul into their restaurant. Seray wins hearts with her love for regional wines, presenting them with expertise and surprising us, for instance, with a Chamlija Riesling, 2024, from Baglari. Her digestif trolley is nothing short of outstanding. Her love of the local terroir is shared by her chef husband, and he sources whatever he does not grow himself from nearby producers whenever possible. Every six weeks his set menu changes to keep pace with the seasons. This also fuels his creativity and shapes the direction of his sensual, refined cuisine, which has a strong sense of place.

For instance, he cooks prawns to a perfect, still-translucent finish, allowing their delicate flavour to shine through. Okra and baby sweetcorn are grilled over a wood fire to unlock their full intensity, and a silky corn sauce brings these exuberant flavours together with a touch of sweetness. At Vino Locale, ingredients take centre stage in a set menu that strikes the right balance between meat, fish and plant-based foods (a vegetarian set menu is available; lunch is à la carte only). Every so often, subtle details betray his fondness for the cuisines of Italy and Asia – his gyoza are as wonderful as his sauces!

The restaurant itself has something of a trattoria feel – the art-covered walls, cheerful atmosphere and romantic terrace make its appeal irresistible. Guaranteed to be a memorable dining experience.

"Our primary aim is to replenish what we take from the earth and honor the natural cycle with deep respect. By using only seasonal ingredients, we design a menu that evolves each month in harmony with nature. By reducing animal-based ingredients, we minimize waste and prioritize water and energy conservation. Aligned with our core values, we are dedicated to fostering sustainable partnerships with producers, collaborating with all partners to shape a more responsible future."

— Ozan Kumbasar