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
Bu hikaye Gourmet Traveller dergisinin April 2023 sayısından alınmıştır.
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Bu hikaye Gourmet Traveller dergisinin April 2023 sayısından alınmıştır.
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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.
