Urla is to Türkiye what San Sebastián is to Spain. The town in the Izmir Province has quickly become a major gastronomic address thanks to an abundance of ingredients from the sea and mountains, outstanding olive oil, plus a healthy community of local winemakers. Osman Sezener, a chef that owns and runs two restaurants in Urla, has established himself as spokesperson for all the region has to offer.
ZERO-KILOMETRE COOKING
My family and I have been in the restaurant business for 43 years and have always dreamt about opening a restaurant with a zero-kilometre cooking philosophy. We imagined that it would be in a town that felt very local, almost like a village, and one that already has all the products needed to do fine cooking. We looked at every little town in Turkey and finally, Urla, in the Izmir Province, was our answer.
NATURE’S BOUNTY
Urla overlooks the Aegean Sea, which is very salty and cold, so its fish are fatty and very tasty. We can call our local fishermen and in a matter of hours we get the best fresh fish delivered to us. Urla is also surrounded by small hills and a green landscape where the best sheep and goats graze. There’s more than a dozen types of greens unique to this place, all of which are used in local cooking. While trekking through these hills, you can find everything from wild herbs to mushrooms and the most flavourful artichokes you’ll ever taste.
LOCAL RESTAURANTS AND WINERIES
Denne historien er fra April 2023-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent ? Logg på
Denne historien er fra April 2023-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
