The story
Vino Locale sits in the heart of Urla’s wine route, surrounded by centuries-old olive trees, artichoke fields and vineyards. The restaurant, co-founded by chef Ozan Kumbasar and Seray Kumbasar, was the first chef-driven restaurant in the region. With a capacity of just seven tables, every detail is calibrated for intimacy and focus.
Ozan Kumbasar’s cooking is rooted in the fertile Aegean lands. He changes his menu monthly, drawing on the produce of Urla and surrounding regions. His approach is seasonal and sustainable: he works directly with local farmers and producers, and his kitchen follows a zero-waste mission, using every part of each ingredient. He also teaches at Izmir University of Economics, sharing his experience with the next generation of chefs.
The cuisine at Vino Locale is a refined take on Asian Fusion and Turkish traditions, with dishes that draw on the region’s bounty while incorporating global techniques. Recent offerings include Urla local artichoke with brown butter, blue tail shrimp with caviar and rice pudding, grouper with fava bean and basil, veal cheek and tongue, and lamb with beetroot and jus. A vegetarian version features zucchini with goat cheese, asparagus with almond cream, celery with salted yoghurt and truffle, and morel mushroom lasagna. Each meal concludes with a lemon parfait and petit fours of apple, date and mahleb.
Seray Kumbasar curates the wine list, which exclusively features local Turkish grapes. She updates the pairings monthly through regular tastings with the chef, ensuring each plate is matched with a compatible wine. Her expertise earned her the Michelin Sommelier 2024 award, a first for Turkey. The restaurant itself holds two Michelin stars, a testament to the precision and harmony of the entire experience.
The restaurant’s ambiance reflects its surroundings – modern yet warm, with a design overseen by Seray Kumbasar. The limited seating and focus on service create a calm, unhurried evening. Vino Locale is open for dinner Tuesday through Sunday, with lunch service on weekends. The experience is a direct expression of Urla’s land and sea, transformed through thoughtful technique and a deep respect for local producers.
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