A chef's guide to...Urla, Türkiye

From freshly caught seafood to open-fire cooking, chef Osman Sezener gives us the lie of the land in his naturally blessed hometown.

- By Osman Sezener

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