Restaurantes

OD Urla

Name: OD Urla
Address: Rüstem Mahallesi, Süt Pınarı Mevkii, 2018/9 Sokak No:28, Urla, Izmir, İzmir, 35430, TUR
Telephone: +90 532 696 39 30

Rüstem Mahallesi, Süt Pınarı Mevkii, 2018/9 Sokak No:28, Urla, Izmir, 35430, Turquia

₺₺₺ · Francesa criativa, Local

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OD Urla

Rüstem Mahallesi, Süt Pınarı Mevkii, 2018/9 Sokak No:28, Urla, Izmir, 35430, Turquia

₺₺₺ · Francesa criativa, Local

Uma Estrela : uma cozinha de grande nivel

A winding road takes you to the top of the hill, from where you get a first impression of Osman Sezener's world. Once you arrive at his family estate, you trade the view of olive trees and vines for his impressive vegetable garden. A visit to the garden is an absolute must, as is an overnight stay in one of the guestrooms. This trendy glasshouse restaurant is surrounded by breathtaking natural beauty, and the chefs' passion and energy is infectious. The restaurant grows about half of its ingredients independently and sources other produce from nearby suppliers. Chef Sezener works with a supply radius of about ten kilometres. The commitment to sustainability and local sourcing is as much part of this restaurant's identity as its focus on open-fire cooking. The chef cooks on a charcoal grill to bring out the natural flavours and textures of his ingredients. The cuisine is simple and unpretentious, sometimes even bordering on the rustic, but it is always full of flavour. Take the smooth mashed potatoes with caramelised onions, the perfectly grilled squid glazed with a braised onion jus, and a tuile of the remaining parts of the squid sprinkled with fresh herbs. This cuisine is personal. The way the robust, tender beef rib is balanced with textures of celeriac is testament to the chef's understanding of the ingredients and flavours that nature yields (there is both a vegetarian and non-vegetarian set menu).

Gastronomia e sustentabilidade

Estrela Verde MICHELIN

"OD Urla is a restaurant that reflects the local values of the Aegean, focusing on sustainable and ethical production. We grow seasonal vegetables, fruits and edible plants in our own fields, we include olive oil produced from olive trees and milk, cheese and eggs from our farm in our menus. Working with a ‘zero waste’ approach, we utilise every ingredient, contribute to regional employment by collaborating with local producers, and take environmentalist steps for a sustainable future."

— Osman Sezener