Journey to Taste

Famous Novelist Oruc Aruoba Says that 'The dream is a memory from the beginning'

As we left the highway and passed through Urla's peaceful tree road, we had the excitement of turning our trip, which we planned with great enthusiasm, into a memory. Dating back to quite ancient times, we were intrigued by the fact that this town has become a gastronomic attraction in recent years, and we decided to go on a journey of discovery to experience. We booked many of the flavor stops we were going to, especially the chef restaurants, in advance and set off.

Our first stop in Urla is the Yengeç Restaurant. An old stone house in the pier has been restored and this is a place with a soul. The smell of seaweed coming to your nose while eating, the image of fishing boats and nets creates a shabby fishing atmosphere. Here, I was most attracted to more than 100 kinds of appetizers made with all kinds of seafood and Aegean herbs, and dozens of savoury appetizer. So we used our choice in favor of savoury appetizers and appetizers. It was all really delicious, but my favorite were localized food almond Sevketi bostan, coconut shrimp tempura and sea bass with hellim cheese. The homemade gum liqueur they served alongside the coffee after dinner was also great. I can say that the price - performance balance of this restaurant, which we left with everything, is fine.

Our second stop in Urla is Urla-İskele Berlin' s. We've been here a few times during our time in Urla. The place is quite beautifully designed, so that there is even an olive tree in it. Although July is hot in the alley, we sipped ice-cold beers and had pleasant conversations in this bar, which blows puff decently. But I'd like to have craft beers in such a nice bar.

There were still flavors to go to, to taste. But we wanted to take a day to go to sea. Because I love the sea of Cesme, we went to Boheme Beach in Ovacık. Booking is also required in advance for this place. Although the design of the space is quite pleasant, I can't say that their food is very delicious, and they deserve an exorbitant entrance fee.

Our next stop is Od Urla. The exterior consists entirely of a covered section with glass walls, high ceilings, and a wonderful garden surrounded by olive trees. The tables are located at a very comfortable distance from each other. Inside is an open kitchen with a wood oven and a large chef's table surrounding it. We chose to sit at the chef's table to witness the whole cooking process. Later, we moved on to the garden section. There's also a tasting menu so you can taste a lot of things little by little. We preferred the A la carte menu. The Sommelier recommended the wine that best suits our chosen dishes and tastes. We started with the chef's savoury treats and each meal that came to our table was served with information about its contents. Almost all the dishes had a little sour, a little sweet, a little crunchy flavors in them, and I had a mixed admiration for how all these different flavors caught such great harmony with each other when I tasted them. Everything was presented in a very delicious and extremely stylish way. And I like meat carpaccio best, octopus in a wood oven and profiterole with mint pastry cream. As we left this place in a very pleasant way, they dropped us off with Mercedes electric cars to our destination. In fact, if you request it in advance, they will come and pick you up from the location where you are staying.

Our next stop is Hiç Urla. This is a place where a team that says that we believe in the sanctity of Olives, the magic of wine, the unification of tables offers the experience of gastronomy from the forest to the plate with respect to the soil, nature, and man. I was most impressed by the fact that they processed the olives they produced in their olive forests and combined them with clean food that grows unadulterated with the local seeds of the region and added them to their Juliette. Ceramic, stylish plates were again their own production. We first started with a snack plate with dried meat and cheeses from the local crops. He had jam from Karabash lavender and bread from karakilchik wheat. Then we ate cactus salad, marinated baby gum artichokes served with Urla's long cheese, and long-cooked goat with cactus fruit sauce. There was a painstaking presentation and I found goat meat in particular very successful. Besides, the local made of wine called Nif Vineyards Bornova Misket they recommend has a great harmony with the smell it leaves on the nose and the aromatic taste on the palate. We left here with great pleasure and started walking down artists Street for a coffee break.

We step into alley, walked through a door and went out into a magnificent garden. This Is Kepler Mahfel. A mansion built by a Greek Merchant in the 1800s and a huge garden. We left here, wishing we could come again to have coffee in this intimate place under Tangerine, pomegranate, lemon trees and listen to live jazz performances another evening.

Our last stop in Urla is Kaptanoglu Fish Restaurant. A favorite of this place, where there are beautiful and fresh fish at a seaside table, was for us a buttery octopus casserole and a chard wrap with sea bass. On this beautiful July evening, when the wind blows slightly, we said that the smell of the sea came to our nose, ‘ We are glad to come Urla’. ’

As we ended our trip with these beautiful wishes, we did not neglect to take and put the region's wines in our luggage. Finally, I can say honestly that prices are a little high, especially in chef restaurants. However this is your life one time experience that you have ever lived and I think it's worth it.