Beğendik Abi — Restaurant in Urla

The general problem with some expensive restaurants in Urla is that they tend to prioritize larger groups over individual diners, leading to a lack of attention and respect for solo customers. This often results in uncomfortable experiences where solo diners are made to feel unwelcome or pressured to move, as the restaurant focuses more on maximizing profits from larger groups rather than providing a quality experience for all customers. Additionally, there seems to be a lack of effective communication and genuine customer service, with some staff members appearing more concerned with enforcing seating policies than ensuring a pleasant dining experience. This approach diminishes the overall enjoyment of the visit, as the focus shifts from the holistic experience—including ambiance, view, and service—to merely managing seating arrangements and maximizing table turnover.

Another issue I've noticed is the visible tension among the waitstaff, likely due to pressure from management. This tension negatively affects the atmosphere and detracts from the overall experience. Management should focus on improving their own practices rather than pressuring their workers, as this would create a more pleasant environment for everyone. It's also important to note that it’s not the waitstaff's fault when they have to direct customers to seating areas they do not prefer—they're simply following orders.

However, I would like to acknowledge and appreciate the two staff members who went out of their way to help improve my dining experience. They were very nice and genuinely tried to make it as pleasant as possible, and I truly appreciate...

The hotel staff highly recommended I try this Turkish home style cooking restaurant. I loved the variety of dishes with meats and vegetarian only. The only thing that was upsetting was making a decision about what delicious foods to try. I settled for the standard karnı yarik or eggplants stuffed with meat with freshly made mashed potatoes, cacık or cold yogurt and cucumber, and stuffed zucchini flowers an Aegean staple. I literally devoured everything in 15 minutes and I think the nearby tables stared at me gulping the food. I quenched my thirst with freshly made lemonade. They also provide a basket of bread and bottled water. I regret not trying the stuffed grape leaves and artichoke wrapped in grape leaves. I guess I need to leave room for my next visit. The location and decoration of the restaurant feels like you are eating a properly cooked and traditional Turkish feast in your aunt or grandmother’s home. Plus the staff especially the owner’s warm reception, infectious smiles and positive energy brightens your arrival, experience and departure. This is how Turkish cuisine needs to be preserved and delivered. Begendikabi sets the bar very high for other restaurants. I will definitely be returning to Urla to eat at this restaurant. Begendikabi might well be another amazing culinary journey to place Urla on the map for Michelin and...

Firstly, i want to be clear that this is a Michelin Guide restaurant and not Michelin Star. difference ? glad that you asked. The Michelin Guide is the publication that rates and reviews restaurants. The Michelin Star is a specific rating awarded to a restaurant for culinary excellence. So, the Michelin Guide is the framework, and the Michelin Star is a specific recognition within that framework! your dont need to be a rocket scientist to understand what all this means. you can think of the difference between apple and pineapple to get a close analogy. but all this does not belittle the quality food they serve. of all the (maniac) overprized unchain restaurants of Urla, this is probably the best in cost and affordability. few words of concern: black flies were seen hovering around the tables including ours. when asked, they said that its because of the filth nearby. thats a BIG cause of CONCERN for me, as Salmonella, E. coli, and Listeria are common foodborne illnesses caused through black flies. so BE CAREFUL and dont get carried away by the Michelin name (which is ONLY a GUIDE by the...