Aegean Seasonal Tasting
Chef Ozan Kumbasar's ever-evolving tasting menu at Vino Locale, changing monthly to celebrate Urla's seasonal bounty. Modern Aegean cuisine with subtle Asian influences, each course paired with carefully selected Turkish wines by sommelier Seray Kumbasar.
Cultural Significance
Vino Locale represents the Urla wine and gastronomy renaissance. The restaurant's two Michelin stars and Green Star recognize both culinary excellence and a deep commitment to sustainability — the only constant on the menu is a lemon parfait whose profits support children's charities.
Key Ingredients
Preparation Method
Each monthly menu is conceived as a complete journey through Urla's terroir. Ingredients are sourced from nearby producers and the restaurant's own garden. Chef Kumbasar combines Aegean tradition with Asian-inspired techniques to create dishes of refined elegance.