At Vino Locale, our inspiration stems from the natural landscape of Urla, surrounded by centuries-old olive trees, vineyards, and fields that dictate the rhythm of the seasons. We compose our menus to reflect the abundance of the region, the dedication of our producers, and the deeply rooted culinary heritage of Aegean through a contemporary lens.
As we invite the changing seasons into our kitchen, we consider it a privilege to share the produce of Urla, from its soil to its sea, along with the narrative of this terroir. For us, a plate is never merely about flavour; it is a true reflection of its provenance and the artisans with whom we cultivate it.
Since embarking on this journey in 2018 as the first chef-driven restaurant in Urla, we continue to enrich the local gastronomy with the same meticulous care and enthusiasm. Maintaining an intimate number of tables allows us to offer every guest our undivided attention, a principle that remains at the very core of Vino Locale.
Drawing upon the millennia-old culinary heritage of the Aegean, our menu continuously evolves in harmony with the rhythm of the seasons and the produce Urla provides. Chef Ozan Kumbasar translates an ancestral memory of flavour through contemporary technique and an unadorned approach, narrating a distinct story as each season unfolds.
Situated at the heart of the Urla Wine Route, our cellar champions Türkiye’s indigenous grape varieties and the devoted producers who sustain them. We compose our wine and non-alcoholic pairings to naturally complement the progression of our menu, guided by the season and the distinct character of each plate, ensuring a new discovery with every visit.
We closely follow the evolution of Turkish viticulture, thoughtfully curating our cellar to include the limited production wines of boutique artisans. To explore our offerings, we invite you to view the "Food Menu" and "Drink Menu".
Realising a lifelong passion for the culinary arts, Ozan Kumbasar opened Vino Locale in 2018. His kitchen draws its profound inspiration from the changing seasons, the dedicated producers, and the rich gastronomic heritage of Urla. Guided by the sheer diversity of regional produce, he completely reimagines his menus approximately every two months, allowing the natural rhythm of the land to dictate the narrative of his plates.
A sincere commitment to sustainable practice forms the very foundation of his philosophy. By adopting a holistic approach to every ingredient, nurturing enduring relationships with local artisans, and striving to minimise waste, he views each dish as a profound mark of respect for the soil, the harvest, and the human endeavour behind it.
He believes a kitchen must cultivate people just as deeply as it cultivates food. Viewing the mentorship of young chefs as a vital responsibility, he offers a first step into professional kitchens for vocational students hailing predominantly from Urla and its surrounding villages.
As a co-founder of Vino Locale and the architect of its wine programme, Seray Kumbasar thoughtfully curates a cellar dedicated entirely to domestic wines, a feat made possible by the close relationships she has fostered with artisans across Türkiye. Her collaborative work with the Urla Wine Route, beginning in the restaurant's inaugural year, naturally expanded over time to embrace producers from diverse regions. Today, the cellar represents far more than a regional selection; it stands as a living archive that unites the indigenous grape varieties of Anatolia, the dedication of small scale vignerons, and varying philosophies of viticulture. Through these continuous endeavours, Seray remains committed to elevating the visibility of local producers and introducing the wine culture of Türkiye to a wider audience.
The pairing experience at Vino Locale is meticulously reimagined in perfect synchrony with Chef Ozan Kumbasar’s seasonal kitchen. Within this dialogue, both wine and non-alcoholic beverages are never merely accompaniments to the food. They form an integral part of a unified narrative, bringing the rhythm of the season, the true character of the produce, and the deep devotion of the artisan together at the table. Every pairing is conceived as an intentional discovery, designed to quietly awaken the senses.
Kuşçular, 8037. Sk. No:3, 35430 Urla/Izmir.
We kindly inform our esteemed guests that in order to provide the desired comfort and ambiance, we only welcome guests who are 15 years of age or older.
Open Tuesday to Sunday 18:30 – 23:00
+90 (533) 321 84 66