Od Urla.

Set within the family estate of chef Osman Sezener, Od Urla is housed in a sleek glass-fronted building surrounded by ancient olive groves and vineyards. The kitchen operates on a strict farm-to-table ethos, sourcing half its produce from an on-site garden and the remainder from within a ten-kilometer radius. Cooking revolves around an open-fire concept, utilizing a wood-burning oven and charcoal grill to impart deep, smoky flavors to Aegean ingredients like grilled squid with onion jus or slow-cooked beef rib. Guests can choose between the energetic chef’s table surrounding the open kitchen or the more serene garden patio. Beyond the zero-waste seasonal menus, the property includes a minimalist boutique guesthouse and pool, allowing the experience to extend into a quiet overnight retreat in the Izmir countryside.