The story
Seyhan Et began as a butcher shop in Urla’s center in 1999, a place where the Seyhan family’s commitment to local livestock farming took root. In 2015, that dedication expanded into a combined butcher and restaurant, a concept rare even in Turkey’s rich dining landscape. The restaurant is the result of a partnership: Harun Seyhan’s deep knowledge of meat and his wife Ebru Seyhan’s passion for the kitchen. Together, they have built a destination that draws diners from across the Aegean region.
The Michelin guide has recognized Seyhan Et with a Recommended award for 2026, a nod to the precision and care that goes into every plate. Here, guests choose their cuts from the butcher’s counter, and the kitchen prepares them to order. The focus is on quality—grilled meats that let the ingredients speak, without unnecessary fuss. Alongside the steaks and chops, the menu includes a rotating selection of mezeler that reflect the flavors of Urla, from fresh herbs to local olive oil. A carefully curated wine list complements the meal, featuring both Turkish and international labels.
The space itself is comfortable and welcoming, with both indoor and outdoor seating. The service is warm and attentive, in line with the family’s philosophy of offering a relaxed yet refined experience. Whether you come for lunch or dinner, the atmosphere is unhurried, built around the pleasure of good food shared with good company.
Seyhan Et remains a butcher shop as well, so you can take home the same high-quality meat that appears in the restaurant. It’s a place that honors its origins while continuing to evolve, earning its place among the best steakhouse experiences in Türkiye.
Recognition
Ambience
Details
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