TERUAR URLA — Restaurant in Urla

Dining at Teruar is more than a meal; it’s an unforgettable journey through Turkish flavors elevated to world-class gastronomy. Chef Osman has a gift for taking traditional ingredients and reimagining them into experiences that are as visually stunning as they are delicious.

We began with playful bites: fig-topped baba-like pastries, bursting with earthy sweetness; a tiny tomato illusion, delicate yet explosive with fresh flavor; and a green olive orb, which melted in the mouth like liquid sunshine. Even the house-made brioche, served warm and pillowy over a bed of grains, carried the story of farm-to-table abundance.

The courses unfolded with a rhythm of surprise and delight: • Sea bass crudo in a pink tomato consommé, paired with local Karnas Vermentino 2024, crisp and bright, echoing the freshness of the dish. • Shrimp under a glass dome of smoke, unveiling layers of aroma at the table, matched with Umurbey Sauvignon Blanc 2023, whose citrus lift played against the smoky depth. • A sculptural pasta spiral in silky sauce, paired with Yaban Kolektif “Göğe Bakalım” 2023, an old-vine Gök white wine that brought elegance and minerality. • Richer moments followed, like the duck breast with beetroot foam, its deep earthiness amplified by Heraki Patkara, a bold and soulful red.

Desserts dazzled with creativity: a honeycomb-inspired ice cream cone with bee pollen, made tableside; and whimsical petits fours, including dark chocolate bites and a frothy cocktail that blurred the line between drink and dessert.

Every wine pairing felt like a conversation with the land—local grapes like Bornova Misketi and Narince stood proudly alongside international styles. The Kavaklıdere Tatlı Sert Narince 2012, a fortified white, was a revelation with the sweeter courses, honeyed yet balanced.

And then there’s the setting: a serene garden, olive trees swaying in the gentle Urla breeze, tables glowing softly under the evening sky. The service was impeccable—warm, precise, and deeply knowledgeable.

Chef Osman is a genius, and Teruar is proof that Turkish gastronomy belongs on the world stage. Farm-to-table here isn’t a trend, it’s a philosophy woven into every detail. If you want to be wowed, delighted, and transported,...

Amazing experience. Teruar is the best destination for anyone who is looking to getaway from a crowded place to connect with nature and find comfort in it. The place not only allows the guest to feel amazing warmth in the beautifully designed architecture, but also houses one of the best restaurant in the country, in the most taste nurturing terroir. The food and even the guest rooms are a reflection of the care and goal of this place. Simple, yet full of details, elegant but still down to earth. The chef's attention to clearly communicating how the food is sourced, to the wonderful journey he takes to further explain the actual "Teruar" the guest is in, is so unique. In fact it is so unique that I haven't had the chance to find such a place that even resembles this establishment in Turkey.

Special thanks to the wonderful team, starting from Nazmiye at guest relations, to everyone involved (Sorry for all the names I didn't write down a couple months ago!) The head sommelier whose genuine care to listen and share was special, our waiter who was amazing at dinner, also our waiter who took care of us every morning when we just made the breakfast right at the last minute. The Maitre D' of the restaurant whose excitement and care was clearly seen when we grasped the idea that the fresh bean dish was meant to taste and smell like when it was just being peeled in the kitchen when I was a kid! Also the chef's wife who runs the show, and even the young intern I met from the kitchen while he was picking up fruits and herbs from the wonderful garden for our dinner that night. We had went over to celebrate a birthday on mid July, and I can't even imagine how the experience and menu could be in different seasons like spring or fall by this amazing team.

It only makes a Turkish person proud to have such a place exist and fully operated by such passionate and genuine people. Thank you to all and see...

They do not deserve a michelin star, plain and simple.... At best a guide level resturant, particularly when it's compared to OD Urla or Vino Locale. We had a table for four, and all went for the tasting menu (Fall,2024). Testing started with Kambucha, which was refreshing but not striking.. Our amuse-bouches were artichoke pate, ink fish crochet and chickpea brioche. Pate was so dull and insignificant. Creamy and suprising Chickpea brioche was one of the better parts of an overall less than medicore experience and ink fish crochet was nice but forgettable. Bread and olive oil were high level. Fumed bonito was well made however the souce and leafs were so plain and standard it undermined the bonito. Beet and tuna crunch dish was fresh but once again not suprising or striking. Mushroom garum was so promising but was missing the element of suprise -once again. Tortellini was sub par but the chicken broth consume served with it was tasty. We tried both main dishes. Beef tongue was well made but tuna was one of the worst tuna dishes I have ever had. Overcooked and with a creamy and yet plain and insignificant sauce. It's cut was not suiting to the fish. Pomegranate granite had elderflower and bergamot mint and was OK. The Jerusalem artichoke dessert was by far the best dish , i wish the rest of the menu had the same standard. Other desserts was so bad, I do not even want to mention. As to the service sommelier was cheerful but not helpful or knowledgeable. Not for a restaurant to this claimed-standard. Head- waiter was also cheerful but a bit arrogant. Finally transportation service was dreadful. For a resturant charges at this rate our experience was...